4 eggs
4 (4 oz.) bars German sweet cooking chocolate
1/2 c. soft butter
4 tsp. sugar
4 tsp. all purpose flour

Lightly grease 9 x 5 x 3 loaf pan; line with wax or parchment paper. Separate eggs, placing whites and yolks in large bowls. Let whites warm to room temperature. In top of double broiler, melt chocolate over hot water, stirring occasionally. Remove from water. Beat in butter with spoon.

Meanwhile, beat egg whites until stiff. Set aside. Next beat yolks until thick and lemon colored. Slowly add sugar, beating constantly. Add flour until blended. Stir in chocolate. Fold chocolate mixture into beaten egg whites. Turn into prepared pan. Reduce oven temperature to 350 degrees. Bake 25 minutes. Let cool completely in pan. Cake will settle like a cheesecake. Refrigerate 4 hours.

To serve, loosen cake; remove from pan by inverting on serving plate. Decorate with chocolate shavings. 16 servings.

NOTE: This is a heavy, rich, moist cake almost like a pudding. Keep refrigerated.