---------- Recipe via Meal-Master (tm) v8.05
       Title: Souffleed Chocolate Cake
  Categories: Cheesecakes, Chocolate
       Yield: 8 servings
       9 oz Bittersweet chocolate
            Or lindt extra bittersweet
       9 tb Butter
            Plus 1 tablespoon softened
       1 tb Flour
       6 lg Eggs; separated
     1/2 c  Sugar
     1/3 c  Cornstarch
            Confectioners' sugar
       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
       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. Addremaining 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.
   Whencompletley 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 servingsCOOKING MONDAY TO FRIDAY SHOW #
   MF 6774