Souffleed chocolate cake (mf)

8 Servings

Ingredients

Quantity Ingredient
9 ounces Bitter sweet or Lindt extra bittersweet chocolate
9 tablespoons Softened butter, plus 1 tablespoon
1 tablespoon Flour
6 larges Eggs, separated
½ cup Sugar
⅓ cup Cornstarch
Confectioners' sugar

Directions

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& ½ by 1 & ½ 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 ½ of cornstarch onto beaten egg mixture and fold in half of melted chocolate and butter mixture on top. Fold everything together. Add remaining 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. When completley 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 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Posted to MC-Recipe Digest V1 #368 Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF 6774 From: 4paws@... (Shermeyer-Gail) Date: Sat, 11 Jan 1997 20:56:35 -0500

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