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Print this Recipe    Chocolate 31

Chocolate Cake
(serves 8-10)

10 oz bittersweet, chopped
1 stick butter
10 oz bittersweet, chopped
1 stick butter
6 yolks
3/4 c sugar
1 T dark rum
6 whites
1/4 c sugar

Butter, line, butter and dust with flour or chocolate flour 8x3
springform sprinkle fine dry bread crumbs. Wrap in two 15" squares
of foil.

Place chocolate and butter in double boiler over warm water. Heat
until partially melted, stir until smooth and take off water.

Beat egg yolks and sugar on high speed for several minutes on low,
then beat in chocolate and rum.

Beat whites until they hold a soft shape . Gradually add sugar,
beating until they hold a straight shape.

Stir 1/4 of whites into chocolate, then rest in two additions. Do
not overfold. Put in pan, put pan in tray, pour hot water 1" deep.

Bake for 15 minutes at 375, 15 minutes at 350, and 30 minutes at
325. Let stand in oven with door open a few inches for 30 minutes.
Remove pan from water, stand at room temp a few hours.

Sift confectioners sugar on top. Keep at room temp. Serve with
whipped cream

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