This is very rich, moist cake (almost like a mousse) and should be kept in the refrigerator, but oh so good!
- 4 eggs, separated
- 4 x 4 oz. bars of cooking chocolate
- 1/2 cup soft butter
- 3 tsp. sugar
- 4 tbsp. flour
Lightly butter a 9 x 5 inch loaf pan and line with waxed paper.
Place the egg whites in a large bowl and let sit for 1 hour to become room temperature. This will allow the best volume when beaten. Place the yolks in another bowl.
Preheat oven to 425 degrees. In a metal bowl over simmering water, melt the chocolate, stirring occasionally. When smooth, remove from the heat and add the butter. Stir this in with a spoon.
In your mixer, beat the egg whites until stiff. Set aside. With the same mixer, beat the yolks until thick and lemon coloured. Slowly add the sugar, beating constantly. Now add the flour, beating only until just blended.
Stir in the the yolks into the chocolate mixture. With a whisk gently fold this into the egg whites.
Turn into the loaf pan . Reduce the oven to 350 degrees and bake for 25 minutes. When done, remove to a rack to completely cool. This cake will settle down just like a cheesecake. Place in the refrigerator for about 5 hours.
Loosen the cake and then invert onto a serving plate. Garnish with chocolate curls and slice. This will give you 16 slices.