---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Decadence Cake
  Categories: Cakes, Chocolate
       Yield: 999 servings
  
     1/2 c  Butter
       8    Eggs; separated
     1/2 c  Sugar
       1 ts Vanilla
            Salt
      12 oz Bittersweet chocolate
  
   In heavy saucepan, melt broken chocolate with butter,
   stirring constantly until smooth. (Or microwave on medium
   for 2 1/2 to 3 minutes; stir until smooth.) Beat egg yolks
   a few minutes with 2 Tbsp of the sugar and vanilla.
   Remove melted chocolate from heat; using wire whip, quickly
   stir in beaten egg yolks. Beat egg whites with salt,
   gradually adding remaining sugar, beating until soft peaks
   form. P lace chocolate mixture into a large bowl with
   beaten egg whites on top. Using wire whip carefully combine
   the two mixtures. Do not overmix.
   Cut parchment paper to fit bottom of a 9″ spring form pan.
   Butter bottom of pan and top of paper. Spread batter into
   prepared pan. Bake on lower shelf of 350~ oven for 30-35
   minutes until cracked on top and a toothpick comes out
   clean in center. Cool on wire rack. Cake will shrink down
   as it cools. Remove pan and loosen cake from paper. Top
   with either Dark Chocolate Glaze* or Whipped Cream Frosting
   with Raspberry Sauce*.
   
   For chocolate-glazed cake, trim top straight, and turn cake
   upside down on a flat cake plate. For Whipped Cream
   Frosting, place cake top side up. *Separate recipe
  
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