2 pounds semi-sweet chocolate, bars or chips

1 pound unsalted butter

1 tablespoon flour

1 tablespoon sugar

8 eggs, separated

Begin by melting the chocolate and butter in the top pan of a double boiler, over gently boiling water. Stir it occasionally.

When the chocolate is melted, remove the pan from the heat, add the sugar, stir it in and then set the mixture aside to cool.

Next, beat the egg whites until they are stiff and form peaks.

Next, beat the egg yolks until creamy. Then beat the flour into the egg yolks until completely blended.

Return to the chocolate and pour it into the egg yolks, beating well until completely mixed in.

Last, fold the egg whites into the egg/chocolate mixture, turning it over and over until you don't see any more white.

This cake is fanciest when baked in a GREASED springform baking pan, but it can be baked in any pan you like.

Bake at 350 degrees for 20 to 30 minutes. Ovens vary so much you just have to watch it, and keep in mind that when you begin to smell the cake, it's done or close to done.

I like to serve this cake with a drizzle of chocolate sauce on each slice. That's the way I first had it, and I loved the very strong chocolate flavor.

Of course it can also be frosted. A chocolate frosting with a drizzle of thin icing would be very nice.

*** I haven't tried substituting rice flour or corn starch but with so little flour in the recipe, I think it would work.