-I.E.S.JJGF65A-

PHILLY.INQUIRER
12 oz Semisweet chocolate: cut in
To small pieces
1 1/2 Butter; sticks,unsalted
2 ts Vanilla extract
8 Eggs: separated
1 c Sugar
2 tb Sugar

Place chocolate,butter and vanilla in bowl.Put bowl over a pan of
simmering water,and stir until just melted.Remove from heat.
Using an electric mixer,beat egg yolks with 3/4 cup sugar until very
thick and light,about 5 minutes.Fold egg yolk mixture into chocolate using
a rubber spatula.
Beat egg whites until soft peaks form.Beat remaining sugar into whites,
tablespoon by tablespoon.Gently fold whites into chocolate mixture.
Pour batter into pans that have been buttered,floured,and lined with wax
paper or parchment paper.Use either two 9″x3″ round pans or various sized
heart shaped pans.Bake in a preheated 275 deg.oven for 65 minutes (less if
using smaller pans).A skewer inserted into the cake should be dry..
Loosen sides of cake,and unmold onto cooling racks.Cakes will be crisp on
the outside and sink slightly.Cool and sprinkle with powdered sugar,or
glaze with chocolate Ganache ( next recipe).Serve with whipped cream or
Raspberry Puree (recipe follows). Makes 2 cakes, (at least 10 servings).