---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Decadence Cake
 Categories: Cakes, Chocolate
      Yield: 999 servings
 
    1/2 c  Butter
      8    Eggs; separated
    1/2 c  Sugar
      1 ts Vanilla
           Salt
     12 oz Bittersweet chocolate
 
  In heavy saucepan, melt broken chocolate with butter,
  stirring constantly until smooth. (Or microwave on medium
  for 2-1/2 to 3 minutes; stir until smooth.) Beat egg yolks
  a few minutes with 2 Tbsp of the sugar and vanilla.
  Remove melted chocolate from heat; using wire whip, quickly
  stir in beaten egg yolks. Beat egg whites with salt,
  gradually adding remaining sugar, beating until soft peaks
  form. Place chocolate mixture into a large bowl with
  beaten egg whites on top. Using wire whip carefully combine
  the two mixtures. Do not overmix.

  Cut parchment paper to fit bottom of a 9" spring form pan.
  Butter bottom of pan and top of paper. Spread batter into
  prepared pan. Bake on lower shelf of 350  oven for 30-35
  minutes until cracked on top and a toothpick comes out
  clean in center. Cool on wire rack. Cake will shrink down
  as it cools. Remove pan and loosen cake from paper. Top
  with either Dark Chocolate Glaze* or Whipped Cream Frosting
  with Raspberry Sauce*.
  
  For chocolate-glazed cake, trim top straight, and turn cake
  upside down on a flat cake plate. For Whipped Cream
  Frosting, place cake top side up.

  * Separate recipe
 
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