1 c. butter
2 lbs. semi sweet baking chocolate (yes, 2 lbs.)
8 eggs, separated
1 tbsp. sugar
1 tbsp. flour

Melt butter and chocolate in a large saucepan over low heat. Stir occasionally until melted and smooth. Set aside.

In mixing bowl, beat egg whites until soft peaks form. Set aside.

In large mixing bowl, beat egg yolks, sugar and flour. Slowly add chocolate. On lowest speed of mixer, beat in egg whites until well blended.

Grease 9 1/2" springform pan. Line bottom with wax paper. Grease again. Pour chocolate mixture into pan. Bake at 425 degrees for 25 minutes. Let cool completely. Store in refrigerator. When ready to cut, remove pan. Cut while cold, but serve at room temperature.