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Preheat oven to 425 degrees. Melt chocolate and butter together in a pan on the stove. Add flour, sugar and hot water. Mix in egg yolks, one at a time. Beat egg whites until stiff but not dry in mixer. Fold into chocolate mixture. Grease bottom of an 8 inch springform pan. Bake 15 minutes and not more. The cake will look very undone in the middle but that is the way it should look. Cool completely. Chill or freeze. Frost top with a very thick smooth layer of whipped cream. Cut cake while cold but try to let it stand out at room temperature about 15 minutes before serving. Oh yes, as the cake cools, it usually sinks a bit in the middle. That's usual, the cream covers it. Enjoy!
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