Recipe - Gateau Au Chocolat

Melt chocolate in 3 T. water
over low heat. Add sugar,
then butter.
Remove from heat, cool. Then
add yolks. Then flour. Beat
egg whites
Until stiff. Fold in
chocolate. Butter an 8"
square or round pyrex dish.
Pour batter in it. Place pan
in larger pan. Fill larger
pan with hot water
To within 1" of top of cake
pan. Bake at 350 for 40
minutes.

Glaze: Melt chocolate over low heat with water. Remove from heat. Add
butter. When cake is cool, unmold and pour glaze over it. (you probably
will have to spread it with a knife.)

Keep in refrigerator until ready to serve. Decorate when cold using paper
strips or a doily and 10x sugar. Can be doubled for a 9" x 13" pan.

I've made this for Passover with the above substitutions. I've also
substituted pareve margarine for the butter It was delicious! I also
have never decorated it with the powdered sugar not necessary.
Posted to JEWISHFOOD digest V97 #055 by Paula Miller Jacobson
paulaj@erols.com on Feb 18, 1997.