24 oz. semi-sweet chocolate chips
3/4 c. unsalted butter
1 tbsp. flour
1 tbsp. sugar
1 tbsp. hot water
6 eggs, separated
2 tsp. vanilla

Preheat oven to 400 degrees. Grease an 8 inch springform pan. Line the bottom with a circle of waxed paper. Grease the paper and sides. Lightly flour.

Melt chocolate and butter in top of double boiler. Add flour, sugar and water. Blend well. Remove from heat and add egg yolks, one at a time, beating well after each addition. Add vanilla.

Beat egg whites until soft peaks form. Fold into chocolate mixture. Turn into pan. Bake 20 minutes. (Cake will look uncooked in center.) Cool completely. Then chill or freeze. As cake cools it will sink a lot.

To serve: Remove from pan. Turn upside down. Pull off waxed paper. Serve with sweetened whipped cream if desired.