parchment paper and butter paper.

sides of prepared pan.

seconds, the pour in combined vinegar & water while machine is running. Process for 1 minute & 45 seconds, or until egg whites are whipped & hold their shape. Gently transfer to mixing bowl.

Do not wash work bowl.

machine on & off 4 times to chop the chocolate coarsley, then process for 1 minute until chocolate is finely chopped. With the machine running, pour the hot butter through the feed tube and process for 1 minute, until the chocolate is completely melted, stopping once to scrape down the sides of the workbowl.

onto the mixture in a ring. Turn the machine on & off twice. Run a spatula around the sides of the workbowl to loosen the mixture. Turn machine on & off 3 more times until the ingredients are mixed. Some streaks of white may be visible; do not overprocess.

refrigerate for 3 hours, or until well chilled.

or flexible spatula. Invert onto a serving platter and remove the pan. Press the remaining walnuts into any bare spots. Let the loaf set at room temperature for 1/2 hour before serving.

airtight and frozen. Let thaw, covered, for 24 hours in refrigerator.

from Abby Mandel's Cuisinart Classroom