Flourless Chocolate Cake - April 2010

This is a Paula Deen recipe:

INGREDIENTS:
12 oz. semi-sweet chocolate chips
2 sticks of butter
1 1/4 cups of sugar
6 eggs, separated

DIRECTIONS:
Place some parchment paper on the bottom of a 9" springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to spray the paper with some non-stick cooking spray just to be safe. After your pan is ready, preheat your oven to 325 degrees. Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.Combine chocolate chips and 2 sticks of butter. Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth. Whisk in 1 1/4 cups sugar until combined. Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition. Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form. Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees. It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay! Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.

Corn Bake

2 eggs 16 oz. whole corn
½ c. margarine 1 c. cheese, shredded
1 c. sour cream 1 pkg. Marie Callendar's corn muffin mix
16 oz. cream corn

Beat eggs. Mix in corn, sour cream and butter. Fold in muffin mix. Pour in 9x13 greased pan. Bake @ 350º for 35 minutes. Sprinkle with cheese on top and bake until cheese is melted.