INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. melt chocolate in a double boiler. When
melted, set aside to cool. Melt butter and whisk into chocolate.
Grease a 9 & 1/2 by 1 & 1/2 inch false-bottomed cake pan and dust it
with flour, shaking off excess.  Beat egg whites until soft peaks form;
add sugar, tablespoon by  tablespoon until all of it has been
incorporated. Lightly beat egg  yolks with a fork and add to the beaten
egg whites. Continue to beat  with electric mixer for 1 minute more or
until completely  incorporated. Through a strainer, sift 1/2 of
cornstarch onto beaten  egg mixture and fold in half of melted
chocolate and butter mixture  on top. Fold everything together. Add
remaining half of ingredients  and fold them in. Be careful to reach
all the way to the bottom of  the mixing bowl; otherwise you will miss
some of the chocolate which  tends to sink to the bottom  Turn the
batter into the prepared cake pan and bake only for 30  minutes;
insides should remain moist. Cool cake for 10 minutes in  pan. Then
with a cake spatula, loosen edges and remove the cake from  cake pan.
When completley cool, turn cake upside down onto plate so  that the
slightly crusty top will be hidden on the bottom. If you  bake this
cake in advance, refrigerate it but be sure to bring it  back to room
temperature before serving so that texture will be  correct. Right
before serving, dust top with confectioner's sugar  (can do through a
doily to create design effects.)  Yield: 8 servings Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights  Reserved Posted to MC-Recipe Digest V1
#368  Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF 6774  From:
4paws@netrax.net (Shermeyer-Gail)  Date: Sat, 11 Jan 1997 20:56:35
-0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 146
Total Fat: 16.5g
Cholesterol: 173.8mg
Sodium: 55.6mg
Potassium: 57mg
Carbohydrates: 18.4g
Fiber: <1g
Sugar: 12.6g
Protein: 5g