Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| ¼ cup | Cocoa |
| 3 tablespoons | All-purpose flour |
| ¼ teaspoon | Baking powder |
| 4 \N | Bittersweet (1-ounce) chocolate squares; finely chopped |
| ½ cup | Boiling water |
| 2 \N | Egg yolks |
| 2 tablespoons | Chocolate syrup |
| 4 \N | Egg whites |
| ½ cup | Sugar |
| \N \N | Sifted powdered sugar |
Stir together first 4 ingredients in a large bowl; add chopped chocolate squares and ½ cup boiling water, stirring until chocolate melts. Stir in egg yolks and chocolate syrup.
Beat egg whites at high speed with an electric mixer until foamy. Add ½ cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Stir one-third of egg white mixture into chocolate mixture; fold in remaining egg white mixture. Pour into a lightly greased 8-inch springform pan.
Bake at 375° for 35 minutes. Cool in pan on a wire rack 10 minutes; remove sides of pan, and cool (cake will be cracked on top). Sprinkle with powdered sugar.
Makes 10 servings.
Southern Living Website
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@...> on Jan 22, 1998