---------- Recipe via Meal-Master (tm) v8.05
  
       Title: SELF-FROSTED CHOCOLATE CAKE
  Categories: Cakes
       Yield: 1 Servings
  
   8 1/2 oz Bittersweet chocolate
            -chopped
      12 tb Unsalted butter,
            -cut in pieces,softened
     1/2 c  Flour
     1/4 ts Baking powder
       6    Egg yolks
     2/3 c  Sugar
       1 ts Pure vanilla extract
       4    Egg whites
            -at room temperature
  
    1.  Position rack in center of oven and preheat to 350 degrees. Grease an
   8 inch springform pan.  Line base of pan with parchment paper or foil;
   grease paper or foil. Flour side of pan and lined base, tapping to remove
   excess.
   
    2.  Melt chocolate in a double boiler or large heatproof bowl over hot but
   not simmering water over low heat, stirring occasionally. Stir until
   smooth.
    Add butter; stir until blended in. Remove from pan of water; cool to body
   temperature.
   
    3.  Sift flour and baking powder into a small bowl.
   
    4.  Beat egg yolks lightly in a large bow.  Beat in 6 tablespoons of the
   sugar; continue beating at high speed about 5 minutes or until mixture is
   pale and very thick. Stir in melted chocolate mixture and vanilla.
   
    5.  In a large bowl beat egg whites using dry beaters at medium speed
   until soft peaks form.  Gradually beat in remaining sugar; continue beating
   at high speed until whites are stiff and shiny but not dry.
   
    6.  Gently fold about 1/3 of whites into chocolate mixture until nearly
   incorporated.  Fold in remaining whites in 2 batches. Continue folding
   lightly but quickly, just until mixture is blended.
   
    7.  Gently spoon 2 cups of the mixture into a small bowl. Cover and
   refrigerate.  This will be used for frosting.
   
    8.  Sprinkle flour mixture over remaining chocolate mixture; fold in
   gently, just until batter is blended.
   
    9.  Transfer batter to prepared pan; spread evenly.
    Bake 30 to 35 minutes or until a cake tester inserted in center of cake
   comes out clean.
   
    10.  Cool in pan on a rack 10 minutes.  Run a thin-bladed flexible knife
   around side of cake. Gently release spring and remove side of pan. Let cake
   cool until it is lukewarm; cake will settle slightly in center. Invert cake
   onto another rack; remove base of pan. Carefully peel off paper or foil;
   cool cake completely.
   
    11.  Let frosting mixture stand at room temperature for about 1 hour or
   until it is easy to spread.
   
    12.  Turn cake onto another rack, then onto a platter so that the smooth
   side of the cake is facing up.
    Using a long metal spatula, spread frosting evenly on side and top of
   cake; swirl top. Refrigerate at least 2 hours before serving. Cake can be
   kept, covered with a cake cover or large bowl, up to 4 days in the
   refrigerator. Serve at cool room temperature.
  
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