Chocolate Chiffon Cake

Soak the gelatin in cold water

Combine the boiling water and chocolate in a small saucepan over low heat, stirring constantly until melted

Add the softened gelatin and stir until dissolved. Reserve

Beat the egg yolks until thickened

Gradually add the granulated sugar and vanilla extract

Combine the chocolate mixture with the egg yolks, mixing well

Refrigerate until slightly firmed, then beat until smooth

Whip the egg whites in a separate bowl until stiff peaks form, adding 1/2 cup of granulated sugar without stopping

Fold the whipped egg whites into the chocolate mixture

Assemble the cake and refrigerate until firm

Make the glaze: combine the semi-sweet chocolate chips with Karo syrup in a small saucepan over low heat, stirring constantly until melted

Drizzle the glaze over the cake in a decorative pattern

Variation: Coffee Chiffon Cake

Omit the chocolate

Dissolve 2 tablespoons of instant coffee in 1/2 cup of hot water

Add the softened gelatin and stir until dissolved

Gradually add this mixture to the egg yolk mixture, proceeding as with the original recipe

Garnish with whipped cream and shaved chocolate.