Bruno's Chocolate Cake Plain Recipe

• 9 x Large eggs, separated, room temp.
• 1 Tbsp. Rum, dark
• 1/4 tsp Extract, vanilla
• 1/4 tsp Cream of Tartar
• 8 Tbsp. Sugar
• 12 ounce Chocolate, semi-sweet, melted
• 6 Tbsp. Butter, unsalted, melted
• 3 Tbsp. Cornstarch
• 2 Tbsp. Cocoa, unsweetened
• 2 1/2 ounce Amaretti (about 10 Italian macaroons), finely grnd

1. For Cake:Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans.
2. Beat yolks till they are pale yellow and form a ribbon when beaters are lifted, about 5 min.
3. Beat in rum and vanilla.
4. Beat whites with cream of tartar to soft peaks.
5. Add in sugar 1 Tbsp.
6. at a time and continue beating till stiff and shiny.
7. Stir 12 ounces of semisweet chocolate and butter into yolks till well combined.
8. Gently mix in 1/4 of egg whites to lighten the batter, then gently mix in the remaining whites.
9. Sift together cornstarch and cocoa; combine with grnd amaretti.
10. Gently fold into the batter.
11. Divide batter among prepared pans.
12. Bake till centers of cakes rise and tops begin to crack, 18 to 20 min.
13. Cold 10 min in pans, then cold completely on wire rack (cakes will fall slightly.)

eggs, vanilla, cream of tartar, sugar, chocolate, butter, cornstarch, cocoa, macaroons

Taken from cookeatshare.com/recipes/bruno-s-chocolate-cake-plain-94155 (may not work)