to make these cakes more convenient to bake at the last minute and serve while still warm, the molds can be filled and then refrigerated for at least 8 hours, the baked.

It is absolutely essential that great care be taken in beating the egg whites so they remain creamy and do no weep or break from overbeating and prevent cake from rising so magnificently. It’s best to underbeat them slightly. And they will be best if not ice-cold. The pan is not greased so that the batter easily climbs up the sides as it bakes. Tracing a square in the top of the unbaked batter with a knife also encourages rising. And keeping the cake upside down until it cools is essential to keep it from falling.

Yield: Frosting for top and sides of a 9" 3-layer cake. To be used with Carrot Cake Recipe.

Used in Boston Cream Pie. Yields about 2 cups.

Recipe from Parker House Chocolate hotel in Boston where the pie was first created.

Best when served warm. The souffle dishes can be filled and refrigerated several hours before serving, brought to room temperature, then baked at the last minute.

Classic flourless chocolate cake, which relies only on egg whites for leavening.