Yield: 8 servings
|16 ounces||Semisweet chocolate|
|½ cup||Unsalted butter|
|1 teaspoon||Hot water|
|4 \N||Eggs -- separated|
|1 cup||Whipping cream|
|2 tablespoons||Powdered sugar|
Oil the bottom of an 8- or 9-inch springform pan. Melt chocolate and butter in a double boiler. Add flour, sugar, and water; blend well.
Add egg yolks one at a time, beating well after each addition. In a separate bowl, beat egg whites until stiff. Fold gently into chocolate mixture. Turn into prepared pan and bake for 25 minutes in the center of a 425 degree oven. Let cake cool completely, turn out onto serving platter, and dust lightly with powdered sugar.
Whip cream, vanilla, and powdered sugar until soft peaks form. Serve on top of cake.
Recipe By : Shelley Rodgers From: Alison Meyer Date: 04-28-95 (159) Fido: Cooking