16 oz Bittersweet chocolate

     10 oz Sugar

      8 oz Flour

      5 oz Butter

     10    Egg yolks

     12    Egg whites

  Melt the chocolate together with the butter in a saucepan over the stove in
  a place not too hot.
  Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted
  chocolate.
  Beat 6 egg whites very firm and fold the chocolate mixture into them,
  adding at the end the 8 oz of flour.
  Put into a butter and floured cake pan and bake for 45 minutes at low
  (250).  Let cool.
  Beat the remaining 6 egg whites until very stiff, adding 5 oz of sugar
  while beating.  Fold into them the rest of the chocolate which must be
  hardly warm.
  Cover the cake with the chocolate mousse.  Then sprinkle over the top and
  the side grated chocolate.  Leave the cake in the refrigerator 2 hours
  before serving.