Recipe - Dark Angel Cake

Three fourths cup Sweet butter
1 One half cup Cocoa
1 cup Heavy cream; wellchilled.
6 Eggs; room temperature.
1 One fourth cup 10x sugar
3 tablespoon 10x sugar
2 tablespoon Cognac
1 One half tablespoon Strong coffee

1. Melt butter; stir in cocoa until smooth; cool.
2. Whip cream in chilled steel or glass bowl until stiff; set aside.
3. In a large bowl, beat egg yolks with One half cup 10x sugar until light and
fluffy. Mix in cognac and coffee. Set aside.
4. Beat the egg whites until foamy. Gradually add remaining 10x sugar
and beat until stiff peaks form.
5. Gently fold cocoa mixture (#1) into egg yolk mix (#3). *Gently* fold
in egg whites (#4). *Gently* fold in whipped cream (#2).
6. Spoon into serving bowl. Cover and chill overnight. Remove from
'fridge' about 30 minutes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini