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Start your oven at 425°, or hot.
Line a round 8-inch cake pan or same size spring form pan with waxed paper.
Melt the sweet chocolate (it must be the sweet variety) and 1 teaspoon water over hot, not boiling, water.
Remove from heat and stir in flour, sugar and soft butter thoroughly.
Separate yolks from whites of eggs and beat yolks vigorously, then stir them into the chocolate mixture gradually and smoothly.
Beat egg whites until they hold a definite shape and mix gently into the batter.
Transfer to the pan and bake 15 minutes. No longer. Your cake at this point is still soft but cooling stiffens it to the right consistency.
When cold, remove from pan and serve to six.
A thin layer of whipped cream can be put on the top if desired.