Melt chocolate in 3 T. water over low heat. Add sugar, then butter. Remove from heat -- cool. Then add yolks. Then flour. Beat egg whites until stiff. Fold in chocolate. Butter an 8" square or round pyrex dish. Pour batter in it. Place pan in larger pan. Fill larger pan with hot water to within 1" of top of cake pan. Bake at 350 for 40 minutes. For glaze: Melt chocolate over low heat with water. Remove from heat. Add butter. When cake is cool, unmold and pour glaze over it. (you probably will have to spread it with a knife.) Keep in refrigerator until ready to serve. Decorate when cold using paper strips or a doily and 10x sugar. Can be doubled for a 9" x 13" pan Recipe by: Jewish-Food list Posted to JEWISH-FOOD digest by Annice Grinberg
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 245 (53%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 733.1mg||226 %|
|Sodium 237.8mg||8 %|
|Potassium 227.2mg||6 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 34.6g|
|Protein 21.1g||30 %|
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Calories per serving: 461
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