Instructions: Line 9 inch glass pie pan with a large piece of foil. Brush foil well with butter. Melt chocolate. Cream 1/2 cup butter in the mixer. Add vanilla and sugar, and beat 2 to 3 minutes. Beat in egg yolks, then the chocolate. When smooth, add the hot water, then the flour, beating only until smooth. Stir in walnuts.

Beat whites with salt until they hold stiff peaks, and fold into chocolate mixture.

Turn into pie pan and spread it level. Bake at 350 deg. for 35 minutes.

During baking, it will rise, then sink. Top will form a crust, but will be soft inside. Cool in pan on a rack. When completely cool, let stand 1/2 to 1 hour to become firm, then cover with cookie sheet and invert. Remove pie pan and foil.

Replace pan over pie and invert again. Just before serving, place scoops of ice cream on top of pie, or place a ring of sweetened whipped cream around the edge and fill center with ice cream. Serve with the sauce in a separate dish.

Hot fudge sauce:
2 oz unsweetened chocolate
1/3 cup boiling water
1 cup sugar
1 tbsp butter
2 tbsp light corn syrup
1 tsp vanilla

Put chocolate, butter, and boiling water into pan. Cook over low heat, stirring until chocolate is melted and smooth. Add corn syrup and sugar. Raise heat to moderate and stir until it comes to a boil. Stop stirring and boil exactly 8 minutes.

Remove from heat and at once set pan briefly into cold water. Add vanilla. It must be served warm, since it hardens when cold.

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