INGREDIENTS

INSTRUCTIONS

EQUIPMENT
Position the rack in the lower third of the oven and preheat to 350
degrees.
Line the bottom of 8 inch round cake pan with a round of parchment paper
and grease pan sides with vegetable oil of butter. Put a kettle of water on
to boil.
Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 yolk
in a small bowl with vanilla. Place the 2 egg whites in a medium bowl with
cream of tartar. Set all 3 bowls aside.
Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2 quart
heavy-bottomed saucepan. Whisk in enough of the milk to form a smooth
paste. Mix in the remaining milk. Cook over medium heat, stirring
constantly with a wooden spoon to prevent burning (especially around the
bottom edges of the pot), until mixture begins to simmer. Simmer very
gently, stirring constantly, for 1 1/2 minutes. Pour the hot mixture
immediately over the chopped chocolate. Stir until chocolate is completely
melted and smooth. Whisk in egg and vanilla mixture. Set aside.
Beat the egg whites and cream of tartar at medium speed until soft peaks
form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high
speed until stiff but not dry. Fold a quarter of the egg whites into the
chocolate mixture to lighten it. Fold in remaining egg whites. Scrape
mixture into the cake pan and smooth the top. Set cake pan in baking pan
and place on oven rack. Pour enough boiling water into the baking pan to
come a third to halfway up the sides of the cake pan.
Bake for exactly 30 minutes. The surface of the cake will spring back when
gently pressed but cake will still be quite gooey inside. Remove cake pan
and water pan from oven. Remove cake pan from water and cool completely on
a rack. Cover with plastic wrap and refrigerate overnight before serving.
Refrigerate up to 2 days or freeze up to 2 months.
To serve slide a thin knife around the sides of the pan to release cake.
Place a piece of waxed paper on top of cake. Invert a plate on top of the
waxed paper and invert cake onto plate. Remove pan and peel away paper
liner. Turn cake right side up again and remove waxed paper. Cut with a
sharp knife dipped in hot water and wiped dry before each slice. Serve with
Raspberry Sauce and Enlightened Creme Fraiche, if desired. S: 10 to
12    servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9150
Converted by MM_Buster v2.0l.

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