Title: Bruno's chocolate cake - plain
 Categories: Cakes, Masterchefs, New york, Tfs
      Yield: 12 Servings
 
      9    Eggs, separated, room temp.
      1 tb Rum, dark
    1/4 ts Extract, vanilla
    1/4 ts Cream of Tartar
      8 tb Sugar
     12 oz Chocolate, semi-sweet,
           -- melted
      6 tb Butter, unsalted, melted
      3 tb Cornstarch
      2 tb Cocoa, unsweetened
  2 1/2 oz Amaretti (about 10 Italian
           -- macaroons), finely
           -- ground
 
  For Cake: =========
  
       Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans.
  
       Beat yolks until they are pale yellow and form a ribbon when
  beaters are lifted, about 5 minutes.  Beat in rum and vanilla.
  
       Beat whites with cream of tartar to soft peaks.  Add sugar 1
  tablespoon at a time and continue beating until stiff and shiny.
  
       Stir 12 ounces of semisweet chocolate and butter into yolks
  until well combined.  Gently fold in 1/4 of egg whites to lighten the
  batter, then gently fold in the remaining whites.
  
      Sift together cornstarch and cocoa; combine with ground amaretti.
  Gently fold into the batter.
  
       Divide batter among prepared pans.  Bake until centers of cakes
  rise and tops begin to crack, 18 to 20 minutes.  Cool 10 minutes in
  pans, then cool completely on wire rack (cakes will fall slightly.)