Chocolate Cake Orgasm

I've been making this cake at work for the past couple of weeks and I have to make two every time, one for the staff one for the menu. This cake is super rich and intense, but it's soft as velvet and melts in your mouth, definitely for the chocolate lovers out there. Here's how....

Flourless Chocolate Cake

Over a double boiler melt one pound of semi sweet chocolate and 1 1/4 stick of butter. (For a double boiler make sure the water is not at a rolling boil, you just want steam otherwise the chocolate will over cook and split.....not good).
While that's melting separate 5 large eggs. In a mixer, or with a whisk, beat the egg whites until soft peaks start forming then add 1/4 teaspoon of cream of tartar, or a tablespoon of sugar (or both) this helps to stabilize the egg whites so they don't go all liquidy.....the egg whites should be firm when you fold them into the melted chocolate.
When the chocolate and butter has melted fold half the egg whites in, and them fold in the other half. Then pour the mixture into a greased pan with parchment over top. I use a terrine mold at work, but I'm sure you can use a loaf pan of any type. Now the tricky part with this is that the cake pan needs to be in hot water when it goes into the oven, so if you have a another, larger, cake pan place your cake into the second pan and fill it with hot water until your comfortable with transfering it into the oven. Bake at 350 and check every half hour. The top should be somewhat firm, but don't use the toothpick test because this is a flourless cake and it will never come out clean. Put in fridge directly after it comes out of the oven and wait atleast 4 hours. Cut with a hot, clean knife and try not to eat too much or you will get a belly ache....like me last night at work. If you're feeling adventurous try adding orange zest to it. Serve with whipped cream.

Enjoy!