Does anyone have the rest of these recipe directions for Chocolate scouffle cake?

DIRECTIONS


Preheat the oven to 350 degrees F. Coat an 8'; springform pan with cooking spray. Dust with 1/2 teaspoon of the flour.





Place the chocolate in a microwaveable bowl. Microwave on high for 1 minute. Stir until smooth. Add 3/4 cup of the granulated sugar, the butter or margarine, sour cream, egg yolk, and vanilla. Stir until well blended. Add the cocoa and the remaining 1 tablespoon flour. Stir until smooth.





In a large bowl, combine the egg whites and cream of tartar. With an electric mixer on medium speed, beat until soft peaks form. Beat on high speed, while gradually adding the remaining 1/4 cup granulated sugar, until stiff peaks form. Fold about one-third of the egg whites into the chocolate. Gently fold in the remaining egg white mixture in 2 additions. Spoon the batter into the prepared pan and smooth the top...Does anyone have the rest of these recipe directions for Chocolate scouffle cake?
Pour into prepared pan, spreading top level if necessary (pan will be two-thirds to three-fourths full). Place filled pan into larger, shallower pan, then VERY CAREFULLY add enough simmering water to larger, shallower pan until water is about 1 inch deep (too much water will slow the baking time). Don't get any water into your batter! Close oven door.





Bake at 350 degrees F for 40 minutes. After 40 minutes, check water level in larger, shallower pan; if necessary, carefully add enough simmering water to achieve a 1 inch depth. REDUCE OVEN TEMPERATURE TO 300 DEGREES F. Bake cake 17 to 20 minutes longer (total baking time is 57 to 60 minutes). During baking, cake will rise almost to top of pan. The batter will lose its ';raw'; look, and the center of the cake should not quiver when the pan is tapped gently; it should appear set. Gently and carefully remove pan from hot water and oven and set on cooling rack.





Working carefully, peel back and cut or tear off foil on outside of cake pan (foil on bottom of pan can stay where it is). Cool cake completely,then cover airtight. The cake MUST stand at least 6 hours after removal from oven. During cooling, the cake will fall, but it should fall evenly, and the top will be flat when it is cool. When the cake has cooled completely, before removing it from the pan, cover with a dome cover so it is not exposed to the air.





To remove from the pan, you'll need a flat knife. Very gently insert the knife between the parchment paper and the sides of the pan. If you're using a two-piece cheesecake pan, gently push the bottom of the pan up through the sides. If using a springform, carefully release the sides. Gently peel the parchment paper from the cake sides. The finished cake will be about 1-3/4 inches tall. Do not try to remove the pan bottom from the cake! It's possible, but tricky, so just leave it on. Place on flat serving plate at least 8-1/2 inches in diameter.





The best way I have found to cut this cake is with waxed, unflavored dental floss; it is too delicate even for a very sharp knife. Use a piece of floss about 1 foot long. Hold it taut with both hands, then bring it straight down through the cake (DO NOT use a sawing motion). To remove from cake, pull the floss out by one end; don't try to bring it back up through the cut you've just made. Wipe the floss off with a barely damp cloth after each cut, then dry it. Mark out your slices before you remove any from the cake. Lightly oil the blade of a small, stiff-bladed, metal spatula with tasteless vegetable oil; one at a time, run it underneath the cut slices, between the bottom of each slice and the parchment, to loosen them, then very gently transfer each slice to a dessert plate, using a fork or another spatula to help push this very moist cake onto the plate. Be sure to wipe off the blade of the metal spatula frequently. If you wish, sift a light dusting of confectioners' sugar onto the top of each piece. Serve with lightly sweetened whipped cream, liqueur whipped cream, or cr猫me anglaise.





Store the cake at room temperature. Don't try to cover it with foil or plastic wrap as you would a regular chocolate cake, as it is too delicate. Place a cake dome on top of it. This cake does not keep especially well, and should be eaten within two days of completion, or frozen for longer storage. If frozen, defrost, still in wrappings, in refrigerator, then bring to room temperature before serving.Does anyone have the rest of these recipe directions for Chocolate scouffle cake?
This maybe the best answer, but it's still not what I'm looking for thanks Report Abuse