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1
Place milk chocolate and water in top of double boiler over simmering water; melt then stir until smooth.
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2
Cool.
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3
Sift together the flour and salt; set aside.
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4
Beat egg whites until foamy.
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5
Add sugar gradually and beat until stiff peaks form; set aside.
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6
Beat egg yolks until thick and light; add vanilla and cooled chocolate mixture to yolks.
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7
Beat until well blended and thick.
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8
Fold egg yolk mixture gently but thoroughly into egg whites then fold dry ingredients into whites.
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9
Pour batter into a 9-inch springform pan 3 inches deep that has been greased and lined with wax paper on bottom only.
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10
Bake in preheated 350F (180C) F oven for 45 to 50 minutes.
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11
Cool in pan for at least one hour.
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12
Cut crosswise into two layers then frost cake.
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13
Chill one hour before serving.
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14
You may also use two 8-inch round pans and bake for 25 to 30 minutes or a 9-inch tube pan for 45 to 50 minutes.
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15
Chocolate Fluff Frosting: Melt 1 package (6 oz) of chocolate chips in 1/4 cup water in top of double boiler over boiling water.
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16
Remove from heat and stir until smooth; cool.
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17
Boil light corn syrup until it spins a thread.
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18
Add syrup slowly to 3 well beaten egg yolks, beating constantly.
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19
Continue beating until stiff and creamy.
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20
Blend in soft butter or margarine, well creamed, and 2 teaspoons vanilla.
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21
Beat until fluffy.
