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1
Preheat oven to 325u00b0.
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2
Grease and lightly flour a deep 8-inch spring-form cake pan.
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3
Cream butter; add sugar gradually and cream until fluffy.
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4
Add the chocolate and mix thoroughly, scraping the bottom of the bowl several times.
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5
Add the egg yolks, one at a time and and mix well after each one.
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6
Stir in flour until no particles show.
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7
Beat the egg whites until stiff, but not dry and gently fold them into the batter until no white shows.
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8
Turn the batter into the prepared pan.
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9
Bake on the lower shelf of the oven until the cake shrinks from the sides of the pan and rebounds to the touch when pressed gently in the center or about 1 1/4 hours.
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10
Let the cake stand 10 minutes on a cooling rack before turning out of the pan.
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11
(The cake will shrink slightly on cooling.)
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12
Turn the cake out on the rack.
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13
Turn right side up and let it finish cooling. Stand the rack and cake on waxed paper and spread the top with jam. Pour any desired chocolate icing over the cake and spread it quickly to coat the top and sides.
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14
Makes 6 to 8 servings.
