7 oz. (200 g) semi-sweet chocolate
7 oz. (200 g) soft butter
1 c. sugar
4 eggs, separated

Preheat oven to 375 F degrees. Butter an 8-inch round cake pan. Melt pieces of chocolate over hot water. Add butter and stir with a spatula until smooth.

Add half the sugar to egg yolks and whisk until the mixture is pale in color. Beat in the chocolate mixture. Beat the egg whites to soft peaks. Gradually add the remaining sugar, beating until the mixture is smooth and shiny. Fold gently into chocolate mixture with rubber spatula.

Pour batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in center comes out clean.

Let cake rest at room temperature for 10 minutes before turning it out onto serving dish. Serve warm, at room temperature, or chilled with whipped cream.

Serves 6.