Ingredients

16 oz. of semi-sweet or bittersweet chocolate cut into small pieces
5 oz. sweet butter
5 large eggs separated
1 tablespoon of flour
1/4 teaspoon of cream of tartar
3-4 tablespoons of sugar

Preheat oven to 425 F. Line 8" x 2" round cake tin with waxed paper.

Melt the chocolate and the butter in a small bowl placed in barely simmering water 
over low heat, stirring occasionally until smooth. Or, microwave on medium (50%) 
for 3 minutes and 30 seconds. Stir until completely melted and smooth. Whisk in 
egg yolks and flour. Set aside.

Beat egg whites with cream of tartar in a clean dry mixing bowl on medium speed 
until soft peaks form. Gradually sprinkle in 1 tablespoon of sugar, beating at high 
speed until stiff but not dry. Fold about one quarter of the egg whites into the 
chocolate mixture to lighten it. Quickly fold in remaining whites. Turn mixture into 
prepared pan and bake for exactly 15 minutes.

Remove from oven and cool in pan. Cake will rise somewhat, especially around edges, 
but will still seem undercooked. As it cools it will sink in the centre. This is correct! Let 
the desert cool completely in the pan on a rack. Cover and chill for several hours in 
refrigerator.

Run a knife or small spatula around the edge to release it from pan. Warm the bottom 
of the pan on low heat for just a few seconds, invert it on to a serving plate or corrugated 
plate circle if you plan to frost it with whipped cream. The plate circle will be 1/2" bigger 
than desert all around. The desert will be right side up and higher around the edges 
than in the middle. It may be made up to this point up to four days in advance. Wrap well 
and refrigerate until needed, or freeze for up to three months.

To serve simply, remove from refrigerator at least one hour in advance. Cut in wedges and 
pass lightly sweetened whipped cream and raspberry sauce separately.

To serve more formally, whip cream with remaining 3 tablespoons of sugar and mask cake thickly with about three quarters of it. Scrape remaining whipped cream into a pastry bag 
and pipe large rosettes or swirls around the edge of cake.

(Serves 10-12}