Makes around 10 servings

Preheat oven to 425 degrees F. Grease a springform pan with
detachable bottom that has a diameter of astir 9 1/2 inches.

Melt cooking chocolate and butter in a thick-bottomed pot over low
oestrus. Beat eggs and sugar until light and jolly. Carefully stir the
somewhat cooled chocolate mixture into egg assortment.

Blend flour, bats, and baking powder unitedly, and fold carefully into
clobber. It's important to fold it in mildly.

Pour batter into pan and bake in the oven for astir 15 transactions. The
cake should not become immobile. The "unbaked" batter tastes like a
delicious filling.

You may garnish cooled cake with a bit of grated chocolate and a ring
of whipped topping.