4 oz Semi-sweet chocolate
1/2 c Water
1 c Butter
2 c Sugar
4 lg Eggs; separated
1 ts Vanilla
2 c Flour; unsifted
1 ts Baking soda
1 c Buttermilk or strong coffee;
- cold
1/2 ts Salt
In heavy saucepan on low heat, melt broken chocolate with water;
set aside. Cream butter with sugar until light and fluffy. Add egg
yolks, one at a time beating after each addition. Mix in melted
chocolate and vanilla. Sift flour with soda.
Add dry ingredients alternately with buttermilk or coffee to
chocolate mixture; mix until smooth. Beat egg whites with salt
until very stiff peaks form; fold into batter.
Spread into three 8" or 9" round cake pans lined with waxed paper.
Bake at 350 F/175 C about 30 minutes.
Cool on rack 10 minutes; remove cake.
Recipe by Ghirardelli Chocolate Company of San Francisco
