choclate cake from the Penut Gallerie

yummmm, well i have my brownie mixes I cheat with! But you should check out this recipe for chocolate cake...takes 12 eggs! I have made this one twice and instead of lots of flour to make it rise, it uses lots of egg whites. BITTERSWEET CHOCOLATE CAKE 14 ounces semisweet chocolate (dark as you can find) 3 Tablespoons cold water 12 eggs, separate whites from the yolks 2 cups sugar 3/4 pound plus 4 Tablespoons (or 3 1/2 sticks) sweet butter, softened 1 cup flour powdered sugar Preheat oven to 325. Butter and sugar a 10 inch spring form pan. Place chocolate and water in double boilder and melt, whisking until smooth. Let cool slightly. Beat egg yolks with sugar until thick and pale yellow and form a ribbon when they fall from the beater. Fold in warm chocolate. Stir in very soft butter and fold in flour. Mix thoroughly but gently. Beat egg whites til stiff. Stir a large spoonful of the chocolate mixture in the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently. Be careful not to overmix. Pour batter into springform pan. Bake on middle rack for one hour twenty minutes. Cool for fifteen minutes, then remove outer rim of springform pan. Cool completely. Refrigerate. Sprinkle with powdered sugar when ready to serve.