---------- Recipe via Meal-Master (tm) v8.05
  
       Title: French Chocolate Loaf Cake
  Categories: Cakes, Chocolate
       Yield: 6 servings
  
     3/4 c  Sifted cornstarch
            =(sift before measuring
            =(do not pack!)
       8 oz Semisweet chocolate
       1 ts Instant coffee
     1/4 c  Boiling water
       3 oz Unsalted butter; 3/4 stick
     1/2 c  Granulated sugar
       4 lg Eggs; separated
     1/8 ts Salt
            Pan of boiling water and
            Flat pan for water bath
  
   Adjust rack 1/3 up from bottom of oven/preheat to 350.
   Line a 6 cup capacity loaf pan with foil, wrinkling as
   little as possible.  Brush foil with melted butter or, just
   before pouring batter in, spray with Pam.  Resift
   cornstarch 3 times and set aside.  Chop chocolate and place
   in heavy pan.  Dissolve coffee in boiling water and pour
   over chocolate, cover and place over low heat to melt.
   Stir with whisk, transfer to small bowl and set aside to
   cool slightly.  In bowl of large mixer, beat butter till
   soft, gradually add sugar and beat for 2 to 3 minutes,
   scraping bowl.  Add egg yolks, one at at time, beating
   well.  Continue to beat till mixture is pale and creamy.
   Add choc. at low speed, then add cornstarch and beat only
   till smooth, scraping bowl as needed.  In another bowl,
   beat whites with salt only till whites just stand up; do
   not overbeat.  Add rounded TBLS. of whites to chocolate
   mixture and stir to mix.  Repeat a few times to lighten
   mix, then stir in the remaining whites, half at a time,
   folding gently but completely.
   
   If using Pam, spray now/pour batter into pan. Lift pan in
   both hands and move it gently back and forth to even out
   batter.  Place in larger pan (which may not be deeper than
   cake pan) and pour boiling water in, about an inch deep.
   Bake for 50 to 55 minutes until a tester gently inserted
   into the middle, all the way to the bottom, comes out just
   barely clean and dry.  Test several times to be sure.
   There will be a thin crust on top; the middle will be soft.
    Do NOT overbake. Turn off heat; open oven door a few
   inches and let cake stay in for 20 minutes.  Open door all
   the way and let cake stand in oven for another hour till
   room temp.  Remove cake from water bath and dry cake pan.
   Invert onto serving plate and remove foil.  Serve upside
   down or freeze.  Can be covered with chocolate curls
   sprinkled with powdered sugar or with whipped cream and
   berries.
  
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