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1. Prepare a mould for the cake by turning a round tin upside down and fastening round it a lightly buttered band of stiff kitchen paper, so that it stands up 3 or 4 inches above the tin.
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2. Break up the chocolate, melt it in the hot water and leave for 15 minutes; it should then form a thick cream when stirred.
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3. Beat the sugar with 2 of the egg whites and add the cold chocolate.
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4. Beat the remaining 3 egg whites to a stiff, snowy froth and fold in the rest of the mixture lightly.
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5. Put into the prepared mould and bake in a very slow oven (250°F) for 1¼ hours.
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6. When the cake is cooked just lifts the paper and cake from the tin and transfer gently to a warmed plate.
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7. This tastes rather like a marshmallow with a thin, crisp crust.
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