---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 8 servings
      10 oz Chocolate, bittersweet
            -finely chopped,about 2 cups
     1/2 c  Butter, unsalted; cut into
       6 ea Eggs; separated
       1 c  Sugar
            Icing sugar; sifted
   Butter an 8 inch springform pan, line with parchment paper, then butter
   paper and dust lightly with flour. To prevent leaking, line outside of pan
   with double thickness of heavy duty aluminium foil. Melt chocolate and
   butter, stirring occasionally, in top of double boiler set over simmering
   water. Cool slightly. Meanwhile, using electric beater, in a large bowl,
   beat egg yolks with 3/4 cup sugar on high until very light and lemon
   coloured, about 5 minutes; scrape down sides occasionally. Beat in melted
   chocolate mixture until well blended. In separate bowl, beat egg whites
   until frothy. Gradually beat remaining sugar; continue to beat whites until
   stiff. Gently fold in remaining egg whites. Pour batter into prepared pan.
   Place springform pan in larger pan filled with hot water, coming halfway up
   sides of springform pan. Bake on lower half of preheated 375F oven for 15
   minutes. Reduce heat to 275F and bake 30 minutes. Turn off heat, prop door
   open slightly and leave cake in oven for 40 minutes. Remove pan from water;
   let cake cool completely in pan. Refrigerate overnight until cake sets.
   Carefully remove from pan and invert onto serving platter. Bring to room
   temperature before serving. Dust with icing sugar. Slice and serve with
   creme anglaise or whipped cream. SERVES: 8-10