4 egg whites, beaten stiff, but not dry with ½ cup sugar
4 squares (1 ounce each) bitter chocolate, melted and cooled
1 teaspoon vanilla extract
1 ½ cups milk
Preheat the oven to 350 degrees. Grease and flour two, 8-inch or 9-inch round layer cake pans.
Sift the flour with the baking powder and salt; set aside. Cream the butter and 1 ½ cups sugar until light and fluffy. Gradually add the 4 well-beaten egg yolks, stirring well after each addition. Add the melted chocolate, vanilla and the sifted flour mixture alternately with the milk. Beat until well blended. Fold the egg white-sugar mixture into the batter.
Pour into the prepared pans. Bake for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool for 10 minutes on a wire rack and then turn out of the pans onto the racks to cool completely. Fill and frost as desired.
Source: “The Gourmet Cookbook”, Gourmet Distributing Corporation, 1956