1. 1. Heat oven to 250 degrees (F). butter 9 springform pan dust inside with flour, tapping out excess.

2. 2. Gently melt chocolate butter.

3. Cool slightly.

4. 3. Beat egg yolks, 4 Tb of sugar liquer in large mixer bowl until light, about 5 minutes.

5. Add chocolate mixture and mix thoroughly.

6. 4. Beat egg whites, cream of tartar salt in large, clean, grease-free mixer bowl until foamy.

7. Gradually beat in remaining 3 Tb sugar, beating well after each addition, then continue beating until soft, glossy peaks form.

8. Thoroughly mix 1/4 of egg whites into chocolate mixture, then gently but thoroughly fold in remaining whites.

9. 5. Transfer batter to prepared pan. Bake, turning pan a half turn every 30 mins, until a wooden pick comes out with moist but not wet crumbs, about 1 hour and 30 minutes.

10. 6. Transfer pan to wire rack run a small knife around edge of pan to loosen cake.

11. Let cake cool completely in pan. As it cools, cake will shrink back from pan and fall slightly.

12. When cool, remove sides from pan invert cake onto a serving plate.

13. Serve with dollops of whipped cream.

14. from the Frozen Assets List.