Decadent Chocolate Cake

A luxurious treat to end your Valentine's Day!

                                                    Decadent Chocolate Cake 
                                                               adapted from
                                                   The Silver Palate Cookbook
                                                   Julee Rosso & Sheila Lukins
                                                     with Michael McLaughlin

Ingredients
1 cup boiling water
3 ounces unsweetened chocolate
1 teaspoon vanilla extract
2 cups granulated sugar
2 eggs, separated
1 teaspoon baking soda
1/2 cup dairy sour cream
2 cups less 2 tablespoons unbleached, all-purpose flour, sifted
1 teaspoon baking powder

Directions

Preheat oven to 350°F. Grease and flour a 10-inch tube pan. Knock out excess.

Pour boiling water, over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, blending well after each addition.

Mix baking soda and sour cream and whisk into chocolate mixture.

Stir flour and baking powder together and add to batter, mixing thoroughly.

Beat egg whites until stiff but not dry. Stir a quarter of the egg whites thoroughly into the batter. Scoop remaining egg whites on top of batter and gently fold together.

Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40 to 50 minutes, or until edges have pulled away from the pan and a cake tester inserted into the center comes out clean. Cool in pan for 10 minutes;  un mold and cool completely before dusting with confectioners' sugar or frosting.

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