Ingredients
- 8 springform (pan)
- 6 egg yolks
- 4 egg whites
- 2 batches
- 2 mixture a bowl (into)
- 3/8 whites chocolate mixture until nearly (into)
- 8 1/2 oz bittersweet chocolate
- 5/8 c sugar
- 12 tb butter (unsalted)
- 1/2 c flour
- 1 ts pure vanilla extract
- 1/4 ts baking powder
side of the cake is facing up. Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top. Refrigerate at least 2 hours before serving. Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator. Serve at cool room temperature. ----
