| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Cocoa |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Baking powder |
| 4 | Bittersweet (1-ounce) chocolate squares; finely chopped | |
| 1/2 | c | Boiling water |
| 2 | Egg yolks | |
| 2 | tb | Chocolate syrup |
| 4 | Egg whites | |
| 1/2 | c | Sugar |
| Sifted powdered sugar |
INSTRUCTIONS
Stir together first 4 ingredients in a large bowl; add chopped chocolate squares and 1/2 cup boiling water, stirring until chocolate melts. Stir in egg yolks and chocolate syrup. Beat egg whites at high speed with an electric mixer until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir one-third of egg white mixture into chocolate mixture; fold in remaining egg white mixture. Pour into a lightly greased 8-inch springform pan. Bake at 375° for 35 minutes. Cool in pan on a wire rack 10 minutes; remove sides of pan, and cool (cake will be cracked on top). Sprinkle with powdered sugar. Makes 10 servings. Southern Living Website Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <[email protected]> on Jan 22, 1998
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