Recipe - Brunos Chocolate Cake - Plain

9 Eggs, separated, room temp.
1 tablespoon Rum, dark
One fourth teaspoon Extract, vanilla
One fourth teaspoon Cream of Tartar
8 tablespoon Sugar
12 ounce Chocolate, semisweet,
melted
6 tablespoon Butter, unsalted, melted
3 tablespoon Cornstarch
2 tablespoon Cocoa, unsweetened
2 One half ounce Amaretti (about 10 Italian
macaroons), finely
ground

For Cake:
=========

Preheat oven to 375 F. Butter and flour 3 9inch round cake pans.

Beat yolks until they are pale yellow and form a ribbon when
beaters are lifted, about 5 minutes. Beat in rum and vanilla.

Beat whites with cream of tartar to soft peaks. Add sugar 1
tablespoon at a time and continue beating until stiff and shiny.

Stir 12 ounces of semisweet chocolate and butter into yolks until
well combined. Gently fold in One fourth of egg whites to lighten the
batter, then gently fold in the remaining whites.

Sift together cornstarch and cocoa; combine with ground amaretti.
Gently fold into the batter.

Divide batter among prepared pans. Bake until centers of cakes
rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in
pans, then cool completely on wire rack (cakes will fall slightly.)

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip