Preheat oven to 325F. Line bottom of 9-inch-diameter cake pan with
2-inch-high sides with waxed wallpaper. Butter sides of pan and report.
Dust pan with flour. Melt chocolate and butter in top of double
boiler over simmering h2o, stirring until tranquil. Cool slimly.

Whisk yolks and sugar in large bowl until pale yellow-bellied. Mix in flour,
then chocolate assortment. Using electric social, beat whites in another
bowl until stiff but not dry. Fold into chocolate assortment. Pour
batter into prepared pan. Bake until toothpick inserted into center
comes out with only a few moist crumbs connected, approximately 25 proceedings.
Cool completely in pan on torment. Run small sharp knife around sides of
pan to loosen patty. Turn cake out onto platter and coolheaded. (Can be
prepared 8 hours forrader. Cover with cake dome and let stand at room
temperature.) Sift powered sugar over cake and help.

Serves 8.