Sally's Chocolate Truffle Cake

If you’re in a real bind for a fabulous cake that can be made in no time at all, and will feed many, this is the ticket A cardinal sin of chocoholics universally, this is the ultimate in decadence as well as elegance. I use Trader Joe’s bittersweet or semi-sweet bar, or Ghiradelli double chocolate morsels. Regular morsels are okay too, but not as yummy.

Sally's Chocolate Truffle Cake

16 ounces semi-sweet chocolate
1/2 cup unsalted butter
1 1/2 teaspoons flour
1 1/2 teaspoons sugar
1 teaspoon hot water
4 large eggs separated

Grease bottom of 8" spring-form pan. Melt chocolate and butter in top of a double boiler. Add flour, sugar and water and blend well. Add egg yolks one at a time, beating well after each addition.
In separate bowl, beat egg whites until stiff but not dry. Fold into chocolate mixture and turn into a pan and bake at 425 degrees for 15 minutes only. Cake will look very undercooked in the center. Cool completely on a rack in the pan. As cake cools it will sink a bit in the middle. Then refrigerate or freeze. (If frozen, thaw in refrigerator for 24 hours.)
Invert cake onto serving plate (bottom surface will be smoother than top.)and dust with powdered sugar (you can do the doily-stencil thing if you want to be fancy) or garnish with a few fresh seasonal flowers, babies breath and greens. I garnish with whipping cream instead of powdered sugar.
To double recipe, use 9" pan and bake 20-25 minutes
To triple recipe, use 10" pan and cook 25-30 minutes.
Slice THINLY to serve.