Recipe - Flourless Chocolate Cake

7 ounce Extra bittersweet chocolate
(do not use baking
chocolate)
14 tablespoon (1 Three fourths sticks) unsalted
butter
5 lg Eggs, separated
1 tablespoon Vanilla extract
Three fourths cup Sugar
1 pn Salt
2 tablespoon Unsweetened dark cocoa
powder

Preheat the oven to 350 degrees. Grease a 10inch springform pan.

In the top of the double boiler over simmering water, combine the chocolate
and butter. Heat until melted and smooth. Transfer to a mediumsize bowl
and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa
while continuing to whisk.

With a mixer, whip the egg whites to soft peaks. Fold one third of them
into the chocolate mixture. Repeat with the remaining whites, then pour the
mixture into the prepared pan. Place on the lower rack of the oven and bake
for 25 minutes.

Remove to a cake rack and immediately loosen the springform collar (sides).
Slip a plate inside the collar on top of the cake and push down slightly to
push the air from the cake. Remove the plate and springform collar, and
allow the cake to cool before serving.

Yield: 8 servings

Posted to EATL Digest 30 October 96

Date: Thu, 31 Oct 1996 09:10:27 CST

From: Lorijo Ernst ernstl@HQ.RS.AF.MIL