16 oz Semisweet chocolate 4 Eggs — separated
1/2 c Unsalted butter 1 c Whipping cream
1 1/2 ts Flour 1 ts Vanilla
1 1/2 ts Sugar 2 tb Powdered sugar
1 ts Hot water
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.
Yields
8 servings
