1/2 c Unsalted butter
3 oz Semisweet chocolate
2 tb Unsweetened cocoa
Preferably dutch processed
4 lg Eggs; separated
3/4 c Sugar
1 1/2 tb Water
1 ds Salt
2 ts Vanilla
1/4 c Cake flour
1/4 ts Cream of tartar
1 tb Powdered sugar
Recipe by: Los Angeles Times
Melt butter with chocolate and cocoa in microwave oven or
stove top in double boiler. Transfer to mixing bowl to cool
slightly. Use mixer to whip egg yolks, sugar, water, salt
and vanilla on high speed 2 minutes. Add chocolate mixture
on low speed, then flour. Whip egg whites and cream of
tartar in clean mixing bowl until they hold soft, moist
peaks. Thoroughly mix in 1/4 of egg whites into cake
batter. Gently fold in remaining whites. Transfer to
greased (8-inch) springform pan, bottom lined with greased
foil and floured. Wrap outside of spring form with foil to
eliminate any leakage. Bake at 300 degrees until wood pick
inserted in center comes out moist (but not with wet
crumbs), about 40 minutes. Do not overbake. Cool 1 hour in
pan. Carefully remove from pan.
Can be held overnight at room temperature, well covered, or
frozen as long as 2 months. Serve at room temperature with
powdered sugar pressed through fine sieve to coat top.
Makes about 8 servings.
NOTES : This cake bakes into a thin, dense and moist layer.
It slices neatly into small portions for guests who just
want a taste. By Abby Mandel Copyright Los Angeles Times
