Lighter- than- Air Chocolate Cake

I learned this recipe when we first moved to South Florida.  I may work in some darker chocolate one of these days....

11 oz. Semi-sweet chocolate

2/3 C Butter

6 large eggs, separated

2/3 C Sugar

            Line a 9” springform pan with buttered wax paper.  In a pan, melt the Chocolate with the butter over low heat, cool.  Beat yolks for about one minute.  Slowly add sugar.  Beat until thick and lemon colored.  Beat egg whites until they just begin to peak.  Add cooled chocolate to egg yolk mixture, blending thoroughly.  Fold this gently into the whites.  Pour into pan.  Bake at 350 for 45 minutes.  Cool half an hour before turning out of pan.

            Serve at room temperature with homemade whipped cream.  Yummmmmmm!