1 lb. bittersweet of German sweet chocolate
4 tsp. flour
4 tsp. sugar
2/3 c. soft butter
4 eggs, separated
Whipped cream and chocolate curls for garnish

1 day before serving: preheat oven to 425 degree oven. Butter an 8 inch round pan and line with waxed paper. Melt chocolate in a double boiler over simmering water. When melted, beat chocolate until smooth.

Blend flour, sugar and butter into chocolate and beat. Beat egg yolks until thick and lemon colored and add. Beat egg whites to the "not quite stiff" stage and fold into mixture 1/3 at a time. Pour into pan and bake 15 minutes and no longer. NOTE: Cake will seem uncooked in the center. Chill in pan and garnish.