1/4 lb. broken semi-sweet chocolate
1/4 lb. unsalted butter, cut into pieces
4 egg yolks
3 egg whites
1/2 c. sugar

Bake in a 8 inch spring form pan. Melt chocolate and butter in double boiler. Beat egg yolks and sugar until thick. Add melted chocolate and butter to yolks; beat. Beat whites (stiff-not dry). Add 1/2 whites to chocolate mixture. Beat slowly. Fold remaining whites, place in buttered 8 inch spring form pan. Bake at 350 degrees for 1 hour. Cool 15 minutes, then remove from pan. Be sure cake is completely cool before icing.

Icing: Repeat cake recipe, except substitute unsweetened chocolate. (Do not cook). Ice cake and decorate with 1 tablespoon cocoa, sprinkled through sifter. Repeat with 1 tablespoon powdered sugar.