1 lb. (16 oz.) German sweet chocolate
1 tbsp. flour
1 tbsp. sugar
2/3 c. soft butter
4 eggs

Start your oven at 425 degrees or hot. Line a round 8 inch cake pan or same size springform pan with waxed paper. Melt the sweet chocolate, (it must be the sweet variety) and 1 teaspoon water over hot, not boiling water. Remove from heat and stir in flour, sugar and soft butter thoroughly. Separate yolks from whites of eggs and beat yolks vigorously, then stir them into the chocolate mixture gradually and smoothly. Beat egg whites until they hold a definite shape and mix gently into the batter. Transfer to the pan and bake 15 minutes. No longer. Your cake at this point is still soft but cooking stiffens to the right consistency. When cold, remove from pan and serve to 6.

NOTE: This cake is vastly different from our American version. In texture it is rather like a smooth moist cheesecake. And yes, dear cook, the flour and sugar measurements are printed correctly.