Recipe

Preheat oven to 400 degrees F. Butter and sugar a 2 cup baking mold.

In the top of a double boiler or in a microwave, melt together and stir until smooth:

6 oz dark chocolate
6 tablespoons butter

Sift in:
1/4 cup unsweetened cocoa

Stir until smooth. In a medium mixing bowl, beat on medium until soft peaks form:

4 large egg whites
pinch cream of tartar

Gradually add, beating on high:

2 tablespoons sugar

Beat until stiff peaks form. Fold one quarter of eggwhites into chocolate mixture, then fold in the remaining whites. Fill mold and bake until cake is cracked on top but still gooey in the center, about twenty to twenty-five minutes. Let sit for a few minutes then unmold. Serve hot, topped with vanilla ice cream and "Magic Shell" chocolate sauce. Drizzle with caramel syrup if desired.