Preparation:
1) In doulble boiler melt chocolate and butter untill smooth then let cool
slightly.
2) In separate bowl lightly beat egg yolks. using a spatula fold in to
chcolate mixture.
3) In large bolw beat the egg white till they form peaks. gradually add all
the granulated sugar untill the whites turn glossy. then fold the chocolate
mixture into the whites just untill no white streaks remain but NO_MORE_!
4) COVER AND REFRIDGERATE FOR 4 HOURS
5) Preheat oven to 375?. butter and flour a baking sheet. Butter the inside
of of 6 metal rings that measure 3 inches wide and 2 inces deep. dip the
rings in flour and set onthe prepared baking sheet. Spoon the mixture into
prepared rings and bake for 18 minutes untill the tops are firm and a knfe
inserte between the ring and cake comes out clean. using a wide metal spat,
lift the rings off the baking sheet to serving plates and remove the rings.
the tortes will sink slightly and the tops will crack. 6)_ Serve
immediately(while still warm) w/ cold frsh whipped cream on top. NOTES : The batter MUST be refrigerated for 4 hours to prevent overflowing while cooking. | 