Instructions: Stir together first 4 ingredients in a large bowl; add chopped chocolate squares and 1/2 cup boiling water, stirring until chocolate melts. Stir in egg yolks and chocolate syrup.

Beat egg whites at high speed with an electric mixer until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Stir one-third of egg white mixture into chocolate mixture; fold in remaining egg white mixture. Pour into a lightly greased 8-inch springform pan.

Bake at 375 degrees for 35 minutes. Cool in pan on a wire rack 10 minutes; remove sides of pan, and cool (cake will be cracked on top). Sprinkle with powdered sugar.

This recipe yields 10 servings.

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