1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal. all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
White Chocolate Glaze:
1/4 cup white baking chips
1 teaspoon shortening
Heat oven to 325F. Grease round pan, 9x1 1/2 inches. Melt 1 cup of the chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to wire rack. Cool completely, about 1 hour. Place on serving plate. Heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Drizzle with White Chocolate Glaze.
For White Chocolate Glaze, Melt ingredients over low heat, stirring constantly.