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1. Preheat the oven to 180 degrees C/350 degrees F/Gas mark 4.
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2. Grease and line the cake tin with greaseproof paper.
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3. Melt the chocolate in a bowl, over a saucepan of simmering water or an a low heat in a microwave.
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4. Mix in the butter and stir until melted.
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5. Add the flour, sugar and lightly beaten egg yolks.
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6. Whisk the egg whites until stiff.
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7. Gently fold half of the whites into the chocolate mixture, mixing thoroughly.
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8. Then carefully fold in the remaining whites.
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9. Cook for approx 35 minutes. There will be a thin crust on top of the cake and if tested with a skewer the inside will appear insufficiently cooked, but don't worry as this is the character of the cake and it gets firmer as it cools.
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10. Leave to cool in the tin on a wire rack.
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11. When cool enough to handle remove the cake tin and discard the greaseproof paper.
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12. Melt the chocolate and cream in a bowl over a saucepan of simmering water until the chocolate is blended with the cream.
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13. Allow to cool slightly
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14. The cake is prone to sinking slightly in the middle, so place upside down for coating.
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15. With a palette knife carefully spread the chocolate coating all over the cake
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16. Allow to set in a cool place before serving.
