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Preheat your oven to 350 degrees. Butter and cut parchment paper to fit a 10-inch cake pan that has straight sides. Take a 4-inch piece of parchment and wrap it around the inside of the pan, forming a collar. Butter and flour the pan. Melt the chocolate and butter together, then add the cocoa. Set aside. Whip whites and 4-1/2 ounces of sugar until it peaks easily. Add egg yolks to the chocolate mixture and then gently fold in the egg white mixture. Pour mixture into the baking pan and bake in center of oven at 350 degrees for 40-45 minutes. Center should be slightly wet. Take out of oven and remove parchment and invert onto a plate or 10-inch cakeround. Let cool before cutting. Do not refrigerate. NOTE: Parchment paper can be purchased at gourmet shops and at some hardware stores. Recipe By : Gordon Restaurant, Chicago From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 8|
|Calories from Fat: 705 (68%)|
|Amt Per Serving||% DV|
|Total Fat 78.4g||104 %|
|Saturated Fat 39.1g||196 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 6g|
|Cholesterol 1413.3mg||435 %|
|Sodium 713.5mg||25 %|
|Potassium 620mg||16 %|
|Total Carbohydrate 49.3g||14 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 46.6g|
|Protein 41.8g||60 %|
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Calories per serving: 1036
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