Eagle Chocolate Cake

Recipe Ingredients

4 oz	113g	Ghirardelli semi-sweet chocolate
1/2 cup	118ml	Water
1 cup	198g / 7oz	Butter
2 cups	396g / 13oz	Sugar
4 cups	792g / 27oz	Eggs - separated (large)
1 teaspoon	5ml	Vanilla
2 cups	125g / 4.4oz	Unsifted flour
1 teaspoon	5ml	Baking soda
1 cup	237ml	Buttermilk or strong cold coffee
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with water; set aside.

Cream butter with sugar until light and fluffy.

Add egg yolks, one at a time beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda.

Add dry ingredients alternately with buttermilk or coffee to chocolate mixture; mix until smooth.

Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper.

Bake at 350-F about 30 minutes. Cool on rack 10 minutes; remove cake.

Source:
Recipes from Ghirardelli Chocolate Company of San Francisco

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