---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Meringue Cake
  Categories: Cakes, Chocolate
       Yield: 10 servings
  
      10 oz Semi sweet chocolate
       4 oz Unsalted butter
       1 c  Sugar
       8 lg Eggs; separated
       1 ds Salt
  
   Here’s a recipe that I make whenever I'm recruited to make
   dessert for a dinner party. It’s perfect for Passover since
   it contains no flour, but I bake it 12 months of the year.
   Preheat oven to 300 degrees. Generously butter an 8'
   springform and line the bottom with a circle of buttered
   wax paper. Melt chocolate and butter together and stir
   until smooth. Lightly whisk egg yolks, and gradually add
   chocolate mixture,mixing until blended.Add sugar,stirring
   once again until smooth.
   In another bowl, beat egg whites and salt until stiff. Fold
   a quarter of the egg whites into the chocolate mixture to
   lighten it, and then fold in the remainder. Turn batter
   into the pan, smooth the top slightly and bake for one and
   one half hours. Let cake stand at room temp until cool,
   then gently remove sides of springform and invert onto
   serving plate or paper lined cookie sheet if freezing.To
   serve, sprinkle with powdered sugar or frost with jelly
   and/or whipped cream,or light chocolate glaze. The cake
   will fall after removal from the oven. Don't worry,you're
   going to mask it with whipped cream. If you glaze it, do it
   on the bottom which will be perfect when inverted.
   
   This freezes perfectly so it’s something you can make well
   ahead of time. After flash freezing it uncovered on a
   cookie sheet, wrap it securely. When ready to serve, put it
   on a serving plate while still frozen,and cover it well so
   that the condensation formed by defrosting will collect on
   the wrappings, and not on the cake.
   PS If a butter substitute is used, I don't guarantee good
   results.
  
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