In double boiler melt chocolate and butter until smooth then let cool
slightly.
In separate bowl lightly beat egg yolks. Using a spatula, fold in to
chocolate mixture.
In large bowl beat the egg white until they form peaks. Gradually add all
the granulated sugar until the whites turn glossy. Then fold the chocolate
mixture into the whites just until no white streaks remain but NO MORE!
4) Cover and refrigerate for 4 hours.
5) Preheat oven to 375 F. Butter and flour a baking sheet. Butter the
inside of of 6 metal rings that measure 3 inches wide and 2 inches
deep. Dip the rings in flour and set onthe prepared baking sheet.
Spoon the mixture into prepared rings and bake for 18 minutes until
the tops are firm and a knife inserted between the ring and cake
comes out clean. Using a wide metal spatula, lift the rings off the
baking sheet to serving plates and remove the rings. The tortes will
sink slightly and the tops will crack.
Serve immediately (while still warm) with cold fresh whipped cream on
top.
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NOTES: The batter MUST be refrigerated for 4 hours to prevent
overflowing while cooking
