Chocolate Decadence - cooking recipe

Ingredients

1 stick unsalted butter
16 oz. semi-sweet chocolate
1 1/2 tsp. flour
1 1/2 tsp. sugar
4 eggs, separated
1 Tbsp. hot water

Preparation

Melt chocolate with butter in top of a double boiler. Chocolate chips or chunks of semi-sweet chocolate work equally well.
Don't get any water in chocolate until it is melted. Remove from heat and stir in flour, sugar and hot water.
Separate eggs, slightly beat yolks and stir them into the chocolate mixture.
Beat the whites until stiff, but not dry.
Slowly stir chocolate mixture into the meringue, stirring until well blended. Pour into round 8 to 9-inch cake pan, well buttered.
Bake at 425\u00b0 for 15 to 20 minutes only.
It will look undone.
This is best if made in advance and allowed to \"age\" in refrigerator 2 to 3 days. Can be frozen.
Serve with whipped cream and raspberry puree or fresh raspberries.
This is fantastic!