---------------------ORIGIN: CHOCOLATE DESSERTS,---------------------
Supplement to Nutrient & Wine-colored Pan.
-mag, 03/95 5 ea Beat the egg whites until
18 ea Ounces semisweet cocoa -firm but not dry. Add
2 T Milk -about one-quarter of
1 1/4 ea Sticks (5 ounces) unseasoned The beaten whites to the
-butter -chocolate mixture and beat
1/3 c Dough -well to lighten the
7 ea Egg yolks Assortment. Gently pour the
1/2 c All-purpose flour -chocolate mixture over the
8 ea Egg whites -remaining whites and
1 ea Coarsely chopper 12 ounces of Fold together cautiously.
-the chocolate and place in -Pour the mixture gently
-a heavy saucepan -into the cake pan. It
With the milk. Melt the Should be about
-chocolate over low warmth. -three-quarters wide.
2 ea In a second pan, stir the 6 ea Broil 25 to 30 proceedings, or
-butter and sugar unitedly -until a cake tester
-over low heat until -inserted in the center
The sugar has dissolved. Emerges houseclean. Cool for 5
-Blend with the liquid -minutes in the pan.
-coffee. 7 ea Lag, chop the
3 ea Using a whisk or electrical -odd 6 ounces of
-sociable, add the egg yolks -chocolate and melt in a pan
-to the coffee Set over a large pan of hot
Assortment 1 or 2 at a time, -h2o (be careful not to
-mixing well after each -get any water in the
-gain. Mix in the Cocoa). Remove from the
Flour gradually. Once all -heat and stir until
-the flour has been -completely smoothen.
-integrated, stop thrashing. 8 ea When the cake has cooled
4 ea Preheat the oven to 400-F. -for 5 proceedings, turn it out
-Butter and flour a 9- or -onto a plateful.
-10-inch layer bar

Spread the melted chocolate over the top, spreading from center to
sides. (Glaze the sides, too, if desired.) Trace a pattern onto the
glaze with a knife tip, if you like. Refrigerate the cake until the
sugarcoat has set.