1/8 c. cocoa powder
4 oz. (stick) sweet butter
10 oz. semi sweet chocolate
8 eggs, separated
1/3 c. sugar
Pinch of cream of tartar
1 (9 inch) springform pan

Heat oven to 275 degrees. Lightly butter the springform pan and dust with 1/8 cup cocoa powder, remove excess by shaking pan. Set aside.

In top of double boiler melt chocolate and butter together until smooth. Remove from heat. Quickly whisk egg yolks into melted chocolate.

Beat egg whites and cream of tartar until foamy with an electric mixer on high speed. Then slowly add sugar and beat until medium peaks form when beaters are lifted. Do not overbeat.

In thirds, gently fold egg whites into melted chocolate mixture. Pour into prepared pan and bake for 20 to 30 minutes. Test for doneness with a toothpick.