Chocolate Truffle Cake

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This is an awesome decadent dessert for a dinner party. It's easy and impressive and people really like it. It can easily be made as the second dessert, as two desserts are better than one à mon avis.

8 oz chocolate, semi-sweet or dark - your choice
2 oz butter (or 2 1/2)
1 Tbl flour
1 Tbl sugar
1 Tbl brandy
2 eggs, separated

1/2 cup whipping cream
1 Tbl sugar
1/4 tsp vanilla

Preheat the oven to 425 degrees.
Grease the bottom of a 5 1/2 - 6 inch loose bottom pan.
Melt the chocolate and butter in a double boiler,
or a glass bowl placed over steaming water.
Add the flour, sugar, and brandy and blend well.
Add the egg yolks, one at a time, beating well after each addition.
Beat the egg whites until stiff, but not brittle.
Fold the chocolate mixture into the egg whites.
Turn into the pan and bake for 15 minutes.
The cake will look a bit undone.
Let cool and chill.

When ready to serve, whip the cream and sugar and vanilla until fairly stiff, but not butter, and place on top.
The cake will likely have sunk in the middle, and placing the whipped cream on top fills in the sunken area beautifully.

If you double the recipe use an 8 inch pan and cook for a bit longer, say 20 minutes.