---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Elodie’s Chocolate Cake
  Categories: Cakes, Chocolate
       Yield: 10 servings
  
      10 oz Bittersweet chocolate; chop
            -*
       1 c  Unsalted butter
            Cut into small pieces
       5 lg Eggs
   1 1/4 c  Sugar
       5 tb All purpose flour
   1 1/2 ts Baking powder
            Powdered sugar
  
   Recipe by:   Bon Appetit Magazine - October, 1995
   * not bittersweet or semi sweet chocolate.
   Preheat oven to 325~F. Butter and flour 10-inch- diameter
   springform pan with 2-3/4-inch-high sides. Stir in
   chocolate and butter in heavy medium saucepan over low heat
   until chocolate melts and mixture is smooth. Beat eggs and
   1-1/4 cups sugar in large bowl until well blended and
   beginning to thicken. Sift flour and baking powder over
   eggs and fold in. Gradually fold in chocolate mixture.
   Transfer batter to prepared pan.
   Bake cake 20 minutes. Cover pan with foil. Bake until
   tester inserted into center comes out with moist crumbs
   still attached, about 30 minutes longer.
   Uncover cake; cool in pan on rack (cake will fall as it
   cools.) (Can be made 1 day ahead. Cover; let stand at room
   temperature.) Cut around pan sides to loosen cake. Release
   pan sides. Sift powdered sugar over cake; cut into wedges.
  
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