---------- Recipe via Meal-Master (tm) v8.05
       Title: Moist Truffle Cake
  Categories: Cheesecakes, Chocolate
       Yield: 8 servings
     1/2 c  Unsalted butter
       3 oz Semisweet chocolate
       2 tb Unsweetened cocoa
            Preferably dutch processed
       4 lg Eggs; separated
     3/4 c  Sugar
   1 1/2 tb Water
       1 ds Salt
       2 ts Vanilla
     1/4 c  Cake flour
     1/4 ts Cream of tartar
       1 tb Powdered sugar
   Recipe by: Los Angeles Times
   Melt butter with chocolate and cocoa in microwave oven or
   stove top in double boiler. Transfer to mixing bowl to cool
   slightly. Use mixer to whip egg yolks, sugar, water, salt
   and vanilla on high speed 2 minutes. Add chocolate mixture
   on low speed, then flour. Whip egg whites and cream of
   tartar in clean mixing bowl until they hold soft, moist
   peaks. Thoroughly mix in 1/4 of egg whites into cake
   batter. Gently fold in remaining whites. Transfer to
   greased (8-inch) springform pan, bottom lined with greased
   foil and floured. Wrap outside of spring form with foil to
   eliminate any leakage. Bake at 300 degrees until wood pick
   inserted in center comes out moist (but not with wet
   crumbs), about 40 minutes. Do not overbake. Cool 1 hour in
   pan. Carefully remove from pan.
   Can be held overnight at room temperature, well covered, or
   frozen as long as 2 months. Serve at room temperature with
   powdered sugar pressed through fine sieve to coat top.
   Makes about 8 servings.
   NOTES : This cake bakes into a thin, dense and moist layer.
   It slices neatly into small portions for guests who just
   want a taste. By Abby Mandel Copyright Los Angeles Times