TRIPLE CHOCOLATE CHIP CAKE
Steps:
- Preheat oven to 350 and butter an angelfood cake pan. Melt in a double boiler 8 oz semisweet chocolate chips with 1 cup brown sugar, 1 beaten egg yolk, and 1/2 cup milk, and heat until custardy (coats a spoon). Add 1 tsp vanilla and leave to cool. Cream butter with remaining 1 cup brown sugar. Beat in remaining 2 egg yolks. Add flour with remaining 1/2 cup milk alternately (a third of the flour, half the milk, another third of flour, remaining milk, remaining flour) and beat until smooth. In a cup, mix the soda and water, and add to the chocolate custard. Then add the custard into the flour mix. Beat egg whites stiff and fold in gently. Pour into pan, sprinkling half the mixed chips at the bottom and half in the middle. Bake at 350 about 55 minutes or until it springs back and slighly pulls away from the edge. N.B.: testing with a toothpick will not work, as the chocolate chips in the batter turn to molten heaven and will coat the toothpick!
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