CHOCOLATE MERINGUE CAKE 10 ounces semi-sweet chocolate 4 ounces unsalted butter 1 cup sugar 8 large eggs; separated Dash salt Preheat oven to 300 degrees. Generously butter an 8 inch spring form and line the bottom with a circle of buttered wax paper. Melt chocolate and butter together and stir until smooth. Lightly whisk egg yolks, and gradually add chocolate mixture, mixing until blended. Add sugar, stirring once again until smooth. In another bowl, beat egg whites and salt until stiff. Fold a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remainder. Turn batter into the pan, smooth the top slightly and bake for one and one half hours. Let cake stand at room temperature until cool, then gently remove sides of spring form and invert onto serving plate or paper lined cookie sheet if freezing. To serve, sprinkle with powdered sugar or frost with jelly and/or whipped cream, or light chocolate glaze. The cake will fall after removal from the oven. If you glaze it, do it on the bottom, which will be perfect when inverted. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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