This is a Maida HeatterÂ’s copycat version of Le Trianon Cake from Colette French Pastries in New York. They refused to divulge the recipe for their heavy, moist, rich and very chocolately cake, so she came up with this version. Carol Rasmussen of the Chicago Tribune reported (in 1983) that HeatterÂ’s version is bigger; its texture is close, but not exact. Heatter wrote that she prefers to use Lindt Surfin, Lindt Excellence and Tobler Tradition bittersweet chocolates, or use "the best semisweet you can get."

1. Adjust oven rack to one-third up from bottom; preheat to 350 degrees. Check temperature with reliable thermometer. Get it exact. Locate, loaf pan with 6-cup capacity; mine measures 8 1/2 by 4 1/2 by 2 3/4 -inches.

2. Line pan with foil: Cut two strips; one to fit the length of the pan (across bottom and up sides) and one to fit the width (bottom and sides). To shape the foil without wrinkling it (or cake will be wrinkled), turn pan upside down, and shape foil over it. Remove pieces; set aside. Turn pan upright. Carefully place one piece into pan and press into place; repeat with other. There will be 2 thicknesses on the bottom. Fold excess foil down over rim. (Because pan flares at the top, the upper corners of pan will be unlined. ItÂ’s okay.)

3. Brush foil with melted butter, or set pan aside and spray with a vegetable cooking spray just before adding batter.

4. Sift and measure cornstarch. Resift 3 more times.

5. Coarsely chop chocolate; put in heavy saucepan of 4-cup capacity. Dissolve coffee in water; pour over chocolate. Cover; place over low heat and let stand a few minutes until chocolate starts to melt. Do not overcook. Stir (preferably with small wire whisk) until smooth; transfer to small bowl to stop cooking. Set aside to cool, slightly.

6. Meanwhile, in large bowl of electric mixer, beat butter until soft. Gradually add sugar and beat 2 to 3 minutes, scraping bowl. Add yolks, one at a time, scraping bowl and beating after each addition. Continue to beat a few minutes until mixture is pale and creamy.

7. On low speed, add chocolate which is slightly warm or at room temperature. Scrap bowl and beat only until smooth. Add cornstarch, scrape bowl and beat only until smooth. Set aside.

8. In small bowl of electric mixer, with clean beater, beat whites and salt only until whites just stand up straight when beaters are raised-do not overbeat.

9. Add 1 rounded tablespoonful of white to chocolate; stir to mix. Repeat with second spoonful, then with a third. Fold in about half of remaining whites without being too thorough. Then fold in balance of whites, folding gently but completely.

10. Pour batter into pan. Lift pan with both hands and move it gently from left to right and front to back to smooth top of batter.

11. Place cake pan in a large pan (which must not be deeper than the cake pan; if large pan is aluminum, sprinkle about 1/2 teaspoon cream of tartar into pan to keep it from discoloring). Pour boiling water into large pan to1-inch depth.

12. Bake at 350 degrees 50 to 55 minutes, until cake tester gently inserted into the middle all the way to the bottom comes out just barely clean and dry. Test several times to be sure. There will be a think crust on top; the middle of the cake will be soft. Do not overbake. This is very important, because if overbaked just a little, it will affect the texture.

13. Turn off heat; open oven door a few inches; let cool for 20 minutes. Open door all the way; let cake stand about 1 hour until cooled to room temperature. (If you need oven, let cake cool in oven only half the time and then let it finish cooling in the kitchen.)

14. Remove cake pan from water; dry pan. Cover cake with flat serving plate or board. Invert, remove pan and foil. Serve cake upside down. (This cake may be frozen now.)

continued in part 2