---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 10 Servings
            -M.CARMAIN1 [Melinda]
       1 lb Bittersweet chocolate; or
            -semisweet broken into
       1 c  Unsalted butter
       9 lg Eggs; separated
     3/4 c  Granulated sugar
            Unsweetened coco powder; for
            Confectioners sugar;
            -for dusting
   Preheat oven to 300. Line the bottom of a 9 springform pan with parchment
   paper. Lightly butter and flour the paper.
   Melt the chocolate and butter in a double boiler or metal bowl set over
   barely simmering water. Stir to combine, remove from the heat and set aside
   to cool.
   In a bowl, combine the egg yolks with all but 1 teaspoon of the sugar and
   beat at high speed until the mixture is light and forms a ribbon when the
   beaters are lifted from the bowl.
   In a separate bowl, combine the egg whites with the reserved teaspoon
   sugar. Beat until the egg whites form soft peaks. Fold one-third of the
   chocolate mixture into a bowl with one-third of the yolk mixture. Fold in
   one-third of the egg whites. Repeat two more times so that all of the
   ingredients are incorporated.
   Pour the batter into the prepared pan. Bake for 30 minutes. Do not
   overcook; the center of the cake should still be soft. Let the cake cool to
   room temperature for 3 hours; do not remove from the pan sooner or the cake
   will fall apart.
   Remove the sides of the springform pan and dust the cake with cocoa, then
   confectioners sugar and then cocoa and sugar again. Cover and refrigerate
   Before serving, let the cake warm to room temperature. Dust again with
   cocoa and confectioners sugar.
   Note: for best results, use dark bittersweet chocolate like Lindt or Tobler
   or can use semisweet chocolate and reduce the sugar to 1/2 cup.
   From: _New York Cookbook_ by Molly O'Neill
   Posted on GEnie; November, '94; formatted for MEAL MASTER by Elaine Radis,