MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Chocolate Decadence Cake
  Categories: Ghirardelli, Cakes
       Yield: 12 servings
      12 oz Ghirardelli bittersweet
     1/2 c  Butter
       8    Eggs, separated
     1/2 c  Sugar
       1 ts Vanilla
       1 pn Salt
   DIRECTIONS: 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. Place 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-F 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
   Source: Recipes from Ghirardelli Chocolate Company of San Francisco
   From: Sallie Austin