-M.CARMAIN1 [Melinda]
1 lb Bittersweet chocolate; or
-semisweet broken into
-pieces
1 c Unsalted butter
9 lg Eggs; separated
3/4 c Granulated sugar
Unsweetened coco powder; for
-dusting
Confectioners sugar;
-for dusting
Preheat oven to 300. Line the bottom of a 9" springform pan with parchment
paper. Lightly butter and flour the paper.
Melt the chocolate and butter in a double boiler or metal bowl set over
barely simmering water. Stir to combine, remove from the heat and set aside
to cool.
In a bowl, combine the egg yolks with all but 1 teaspoon of the sugar and
beat at high speed until the mixture is light and forms a ribbon when the
beaters are lifted from the bowl.
In a separate bowl, combine the egg whites with the reserved teaspoon
sugar. Beat until the egg whites form soft peaks. Fold one-third of the
chocolate mixture into a bowl with one-third of the yolk mixture. Fold in
one-third of the egg whites. Repeat two more times so that all of the
ingredients are incorporated.
Pour the batter into the prepared pan. Bake for 30 minutes. Do not
overcook; the center of the cake should still be soft. Let the cake cool to
room temperature for 3 hours; do not remove from the pan sooner or the cake
will fall apart.
Remove the sides of the springform pan and dust the cake with cocoa, then
confectioners sugar and then cocoa and sugar again. Cover and refrigerate
overnight.
Before serving, let the cake warm to room temperature. Dust again with
cocoa and confectioners sugar.
Note: for best results, use dark bittersweet chocolate like Lindt or Tobler
or can use semisweet chocolate and reduce the sugar to 1/2 cup.
From: _New York Cookbook_ by Molly O'Neill
Posted on GEnie; November, '94; formatted for MEAL MASTER by Elaine Radis,
PRODIGY ID: BGMB90B: GEnie ID; E.RADIS
