This excellent cake—which, by the way, is not a cake at all—makes an extremely nice dish for a luncheon party or a little dinner party.
4 sticks of chocolate, 4 whole eggs, 1/4 lb. butter, 1 tablespoon of sugar, 1 teaspoonful of vanilla essence.
Put the chocolate in a saucepan with 2 or 3 tablespoons of water and dissolve it. The chocolate should be quite thick—the consistency of treacle. Beat the yolks of egg, the sugar and the butter to a cream, and add the chocolate when it is quite cold, thoroughly beating the whole. Then beat the whites to a stiff froth, and add to the other, and beat for a little longer. Turn into a greased mould, and stand in a cold place, or better still, in an ice-chest, for 12 or more hours. Turn out and serve.