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Sponge Cake, French Chocolate (P, KLP, TNT)
Source: Unknown
Serves: 12

3/4 cup potato starch
8 ounces semi-sweet or bittersweet chocolate, chopped
1 tbsp. instant coffee
1/4 cup water, boiling
3/4 stick margarine
1/2 cup sugar
5 eggs, separated
Powdered sugar or chocolate curls, for garnish

Preheat oven to 350°F. Use 2 pans, 1 aluminum loaf pan and one larger pan for it to sit inside.

Melt chocolate in heavy pan over low, add coffee until dissolved in water and pour over chocolate. Melt and stir until smooth. Let cool slightly.

Beat margarine with sugar 2 to 3 minutes until smooth. Add yolks, one at a time, beating 3 to 5 minutes until very thick and pale. Add chocolate on low speed of mixer and add potato starch; mix until smooth.

With clean beaters and bowl, beat whites until firm. Fold whites into chocolate/yolk mixture and pour into loaf pan. Place loaf pan inside larger pan and pour boiling water around pan.

Bake 50 to 55 minutes until tester comes out just barely clean and dry. Do not over bake; center will be soft…that is ok. Turn off heat and let cake sit in oven in water bath about one hour (unless you need the oven). Take out of water bath and unmold upside down.

Sprinkle with powdered sugar or chocolate curls.

Poster's Notes:
Very fudgy.

Posted by Maureen Ash

Nutritional Info Per Serving: N/A