Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 eaches | TO 12 SERVINGS |
| \N \N | Supplement to Food & Wine magazine, 03/95 |
| 18 eaches | Ounces semisweet chocolate |
| 2 tablespoons | Milk |
| 1¼ each | Sticks (5 ounces) unsalted butter |
| ⅓ cup | Sugar |
| 7 eaches | Egg yolks |
| ½ cup | All-purpose flour |
| 8 eaches | Egg whites |
| 1 each | Coarsely chop 12 ounces of the chocolate and place in a heavy saucepan |
| \N \N | With the milk. Melt the chocolate over low heat. |
| 2 eaches | In a second pan, stir the butter and sugar together over low heat until |
| \N \N | The sugar has dissolved. Blend with the melted chocolate. |
| 3 eaches | Using a whisk or electric mixer, add the egg yolks to the chocolate |
| \N \N | Mixture 1 or 2 at a time, mixing well after each addition. Mix in the |
| \N \N | Flour gradually. Once all the flour has been incorporated, stop beating. |
| 4 eaches | Preheat the oven to 400-F. Butter and flour a 9- or 10-inch layer cake |
| \N \N | Pan. |
| 5 eaches | Beat the egg whites until firm but not dry. Add about one-quarter of |
| \N \N | The beaten whites to the chocolate mixture and beat well to lighten the |
| \N \N | Mixture. Gently pour the chocolate mixture over the remaining whites and |
| \N \N | Fold together carefully. Pour the mixture gently into the cake pan. It |
| \N \N | Should be about three-quarters full. |
| 6 eaches | Bake 25 to 30 minutes, or until a cake tester inserted in the center |
| \N \N | Emerges clean. Cool for 5 minutes in the pan. |
| 7 eaches | Meanwhile, chop the remaining 6 ounces of chocolate and melt in a pan |
| \N \N | Set over a large pan of hot water (be careful not to get any water in the |
| \N \N | Chocolate). Remove from the heat and stir until completely smooth. |
| 8 eaches | When the cake has cooled for 5 minutes, turn it out onto a plate. |
SOURCE: CHOCOLATE DESSERTS,
Spread the melted chocolate over the top, spreading from center to sides. (Glaze the sides, too, if desired.) Trace a pattern onto the glaze with a knife tip, if you like. Refrigerate the cake until the glaze has set.
Submitted By SALLIE KREBS On 03-01-95