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---------- 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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