German chocolate cake

Ingredients

• 4 ounces German sweet chocolate
• 1/2 cup water
• 4 eggs, separated
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 1 teaspoon vanilla
• 1 cup buttermilk

Directions

Heat the oven to 350°F. Butter and line each of three 9-inch round cake pans with parchment paper. In a heatproof bowl over a pan of simmering water, melt the chocolate together with the water.

Beat the egg whites in small bowl until stiff peaks form, and set aside. Beat the butter and sugar in large bowl until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Gradually add the flour, baking soda, and salt alternately with the buttermilk, beating until well blended after each addition. Gently fold in the egg whites, then pour the batter into the prepared pans.

Bake for 30 minutes, or until toothpick inserted in centers comes out clean. Immediately run a knife around edges of the pans. Leave the cakes to cool completely.