Souffleed Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Souffleed Chocolate Cake
Categories: Cheesecakes, Chocolate
Yield: 8 servings

9 oz Bittersweet chocolate
Or lindt extra bittersweet
-chocolate
9 tb Butter
Plus 1 tablespoon softened
1 tb Flour
6 lg Eggs; separated
1/2 c Sugar
1/3 c Cornstarch
Confectioners' sugar

Preheat oven to 350 degrees. melt chocolate in a double
boiler. When melted, set aside to cool. Melt butter and
whisk into chocolate. Grease a 9 & 1/2 by 1 & 1/2 inch
false-bottomed cake pan and dust it with flour,shaking off
excess.
Beat egg whites until soft peaks form; add sugar,
tablespoon by tablespoon until all of it has been
incorporated. Lightly beat egg yolks with a fork and add to
the beaten egg whites. Continue to beat with electric mixer
for 1 minute more or until completely incorporated. Through
a strainer, sift 1/2 of cornstarch onto beaten egg mixture
and fold in half of melted chocolate and butter mixture on
top. Fold everything together. Addremaining half of
ingredients and fold them in. Be careful to reach all the
way to the bottom of the mixing bowl; otherwise you will
miss some of the chocolate which tends to sink to the
bottom Turn the batter into the prepared cake pan and
bake only for 30 minutes; insides should remain moist. Cool
cake for 10 minutes in pan. Then with a cake spatula,
loosen edges and remove the cake from cake pan.
Whencompletley cool, turn cake upside down onto plate so
that the slightly crusty top will be hidden on the bottom.
If you bake this cake in advance, refrigerate it but be
sure to bring it back to room temperature before serving so
that texture will be correct.
Right before serving, dust top with confectioner's
sugar (can do through a doily to create design
effects.)Yield: 8 servingsCOOKING MONDAY TO FRIDAY SHOW #
MF 6774

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