*  Exported from  MasterCook  *

                         Winners's Chocolate Cake

Recipe By     : Bon Appetit, Mar 1992, p.82
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake:
   8      oz            Bitter/semisweet chocolate
     3/4  c             Butter -- +2 tb, divided
   2      oz            Unsweetened chocolate -- chopped
   1      c             Sugar
   5      lg            Egg -- separated
   3      tb            Almonds -- ground
                        Glaze:
     1/2  c             Heavy cream
   3      tb            Butter
   4      oz            Bitter/semisweet chocolate
   4      oz            Milk chocolate
                        Garnish:
                        Raspberries
                        Mint

Preheat oven 350 F. Butter & flour 9" springform pan with
2-3/4" sides. Melt bitter/semisweet chocolate, butter & unsweetened
chocolate in heavy saucepan over medium-low heat, stir constantly
until smooth. Pour into bowl & cool slightly. Add sugar, yolk &
almonds & whisk until smooth. Using electric mixer, beat whites in
large bowl until stiff but not dry. Fold whites into batter. Pour
batter into prepared pan. Bake until top is dry & begins to crack &
tester comes out with moist crumbs attached, 40 minutes. Transfer to
rack & cool 15 minutes. Press down gently on top of cake to even
edges. Cool completely.

Bring cream & butter to simmer in saucepan. Reduce heat, add both
chocolates & stir until smooth. Let stand until cool but pourable,
1 hour.

Invert cake onto 8" tart pan bottom or cardboard round. Place cake on
rack over cookie sheet. Pour glaze over cake, spreading with spatula
to coat top & sides. Refrigerate until glaze sets, 1 hour. Can be
made 1 day ahead; Keep refrigerated. Let stand 2 hours at room
temperature before serving. Transfer to platter. Garnish.


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