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Flourless Chocolate Cake

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      Title: FLOURLESS CHOCOLATE CAKE
 Categories: Desserts
      Yield: 8 Servings
 
     12 oz Bittersweet chocolate
      6 oz Butter
  1 1/2 oz Cocoa
     10 lg Eggs -- separate out yolks
  4 1/2 oz Granulated sugar
      1    Sheet parchment paper
 
  Preheat your oven to 350 degrees.
  
  Butter and cut parchment paper to fit a 10-inch cake pan that has
  straight sides. Take a 4-inch piece of parchment and wrap it around
  the inside of the pan, forming a collar. Butter and flour the pan.
  
  Melt the chocolate and butter together, then add the cocoa. Set aside.
  
  Whip whites and 4-1/2 ounces of sugar until it peaks easily. Add egg
  yolks to the chocolate mixture and then gently fold in the egg white
  mixture.
  
  Pour mixture into the baking pan and bake in center of oven at 350
  degrees for 40-45 minutes. Center should be slightly wet.
  
  Take out of oven and remove parchment and invert onto a plate or
  10-inch cakeround.
  
  Let cool before cutting. Do not refrigerate.
  
  NOTE: Parchment paper can be purchased at gourmet shops and at some
  hardware stores.
  
  Recipe By     : Gordon Restaurant, Chicago
  
  From: Conni Marais (X3648) On Fri, Aug
 
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