Crust:
1/2 cup 125 mL Hard margarine, softened
1 cup 250 mL All purpose flour
1/3 cup 75 mL Icing (confectioner’s) sugar
2 tbsp 30 mL Cocoa, sifted

For Filling:
16 Semisweet chocolate baking squares (1 oz., 28 g, each), cut up
1/2 cup 125 mL Hard margarine
1 tsp 5 ML Vanilla
4 Egg yoiks (large)
4 Egg whites (large), room ternperature
Chocolate Glaze,

Method:
Crust:
Mix all 4 ingredients in small bowl until mealy. Press in bottom of 8 inch (20 cm) springform pan. Set on piece of foil. Fold foil up outside of pan to prevent water leaking into pan. Set pan in larger pan or roaster.

Filling:
Combine chocolate, margarine and vanilla in large saucepan. Heat over hot water, or on low, stirring constantly, until chocolate is melted and smooth. Do not overheat, Remove from heat.

Method:
Beat in egg yolks, 1 at a time.

Using clean beaters, beat egg whites in medium bowl until stiff. Fold into chocolate mixture. Pour over crust. Pour boiling water about 1/2 way up outside of pan.

Bake in 425°F (220°C) oven for 15 minutes. Outer edge will be set, Center will be soft and look uncooked. Cool. Chill for several hours

Remove sides of pan. Place cake on wire rack set on waxed paper. Pour glaze over cake, covering top and sides. Chill. Cuts into 16 wedges.

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