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Title: Souffleed Chocolate Cake
Yield: 8

Ingredients

      9 oz bitter sweet or lindt extra
           -bitters; weet  chocolate
      9 tb softened butter; plus 1
           -tablespoon
      1 tb flour
      6 lg eggs; separated
    1/2 c  sugar
    1/3 c  cornstarch
      1    confectioners' sugar

Instructions

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. 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

Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF 6774

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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