*  Exported from  MasterCook  *
                        CHOCOLATE CAKE - MASTER CHEFS
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Basics                           Cakes
                 Masterchefs                      New york
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    9                    Eggs, separated, room temp.
    1       tb           Rum, dark
      1/4   ts           Extract, vanilla
      1/4   ts           Cream of Tartar
    8       tb           Sugar
   12       oz           Chocolate, semi-sweet,
                         -- melted
    6       tb           Butter, unsalted, melted
    3       tb           Cornstarch
    2       tb           Cocoa, unsweetened
    2 1/2   oz           Amaretti (about 10 Italian
                         -- macaroons), finely
                         -- ground
   For Cake:
        Preheat oven to 375 F. Butter and flour 3 9-inch
   round cake pans.
        Beat yolks until they are pale yellow and form a
   ribbon when beaters are lifted, about 5 minutes.  Beat
   in rum and vanilla.
        Beat whites with cream of tartar to soft peaks.
   Add sugar 1 tablespoon at a time and continue beating
   until stiff and shiny.
        Stir 12 ounces of semisweet chocolate and butter
   into yolks until well combined.  Gently fold in 1/4 of
   egg whites to lighten the batter, then gently fold in
   the remaining whites.
       Sift together cornstarch and cocoa; combine with
   ground amaretti. Gently fold into the batter.
        Divide batter among prepared pans.  Bake until
   centers of cakes rise and tops begin to crack, 18 to
   20 minutes.  Cool 10 minutes in pans, then cool
   completely on wire rack (cakes will fall slightly.)
        Source:  New York’s Master Chefs, Bon Appetit
        :  Written by Richard Sax, Photographs by Nancy
        :  The Knapp Press, Los Angeles, 1985
        Chef:  Seppi Renggli, The Four Seasons
   Restaurant, New York
        Owners:  Tom Margittai, and Paul Kovi
        Pastry:  Bruno Comin
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