Review of last recipe - Glazed Loin of Pork (photo above) - This turned out to be a succulent pork roast, but I wasn't a huge fan of the glaze ... too barbecue like for me.

** Note:  Now, I'll be alternating between Meats/Poultry and Desserts as I'm out of Seafood recipes for this time period.

TODAY'S RECIPE - CHOCOLATE CAKE (Actually, named One-of-a-Kind
                                                                            Chocolate Cake)
From the New York Times, August 10, 1983 ...

Serves 6-8    350 degree oven

10 tbsp butter (1 stick + 2 tbsp)
10 oz bittersweet chocolate
6 eggs, separated
1 cup sugar

Preheat oven to 350 degrees.  Grease and lightly flour an 8" or 9" cake pan.

Combine butter and chocolate in heat proof bowl and place in pan of barely simmering water,  Slowly melt mixture, stirring occasionally. Remove bowl from water and cool.

Place yolks in mixing bowl and beat; slowly adding sugar until mixture is pale and thick.  Mixture should ribbon --- when beater is lifted from bowl, mixture will fall into bowl in folding ribbon effect.

Turn mixer on lowest speed and blend in chocolate mixture.  Beat only until blended.

Beat whites until stiff but not dry. Using lowest speed on mixer, beat whites into yolk mixture just until no white streaks show.

Remove about 1/3 of the batter, place in bowl, cover and refrigerate.

Spoon remaining batter into prepared cake pan.  Bake 20-30 minutes; just until toothpick inserted in center comes out clean.  Do not overbake. Cake will rise and then fall a little.  Remove from oven. Cover wire rack with wax paper and turn cake out onto wax paper and let cool completely. Frost with refrigerated batter.