16 oz Semi-sweet chocolate

    1/2 c  Sweet butter

  1 1/2 ts Flour

  1 1/2 ts Sugar

      1 ts Hot water

      4    Eggs, separated

  Oil bottom of 8 or 9-inch springform pan.  Melt chocolate and butter
  ( I did this in a saucepan, although the original recipe calls for it
  being done in a 200-degree oven.). Add flour, sugar, and water; blend
  well. Add egg yolks one at a time, beating well after each addition.
  In a separate bowl ( a metal one!) beat egg whites until stiff. Fold
  gently into chocolate mixture. Turn into prepared pan and bake for 15
  minutes in middle of 425 degree oven (I found that in the 9-inch pan,
  I needed to extend this to 25 minutes for it to be completely
  cooked.). Let cake cool completely. Sift or sprinkle powdered sugar
  over top of cooled cake.