Preheat oven to 425 . Melt chocolate with the 1 tb water,
in the top of a double boiler over hot, NOT BOILING, water.
This is a critical step in the preparation and should be
done very slowly. Remove the melted chocolate from the heat
and stir in the flour, sugar and butter. Beat the yolks
lightly and whisk into the chocolate mixture gradually.
Beat the whites until they hold a definite shape but are
not dry and fold into the chocolate mixture. Overbeating
or underbeating will ruin the cake. The beaten egg whites
should be folded smoothly, quickly and easily into the
chocolate mixture. Pour mixture into an 8" spring form pan
that has been lined with wax paper. Bake 15 minutes. Turn
off the heat; open the oven door, leaving it ajar and allow
the cake to cool completely in the oven.
If the center of the cake still feels soft, refrigerate an
hour or two, but the cake is best served at room
temperature. Decorate with whipped cream and serve in very
small pieces. IT IS RICH.
