Categories: Ghirardelli, Cakes 
      Yield: 12 servings 
  
      4 oz Ghirardelli Semi-Sweet 
           -Chocolate 
    1/2 c  Water 
      1 c  Butter 
      2 c  Sugar 
      4 lg Eggs, separated 
      1 ts Vanilla 
      2 c  Unsifted flour 
      1 ts Baking soda 
      1 c  Buttermilk or strong cold 
           -coffee 
    1/2 ts Salt 
  
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with 
  water; set aside. Cream butter with sugar until light and fluffy. Add 
  egg yolks, one at a time beating after each addition. Mix in melted 
  chocolate and vanilla. Sift flour with soda. Add dry ingredients 
  alternately with buttermilk or coffee to chocolate mixture; mix until 
  smooth. Beat egg whites with salt until very stiff peaks form; fold 
  into batter. Spread into three 8 or 9" round cake pans lined with wax 
  paper. Bake at 350-F about 30 minutes. Cool on rack 10 minutes; 
  remove cake. 
   
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco 
   
  From: Sallie Austin