Melt the chocolate with the sugar and butter in a double boiler.

When melted, whisk it with an electric mixer until light and fluffy and doubled in volume.

Separate the eggs and add the 3 yolks to the chocolate mixture.  Sift in the flour and mix well.

Whip the 3 egg whites and gently fold them into the chocolate batter.

Pour the batter into a 20 cm – 8 inch square baking dish lined with baking paper.

Bake in a pre-heated oven at 175°C – 350°F for 40 minutes.

When ready, let the cake cool down, then cut it in diamond shapes and serve.

Put the egg yolks, Marsala and sugar in a large bowl and whisk this mixture while cooking it in a double boiler until it doubles in volume (this will take about 10 to 15 minutes). You will end up with a pale and fluffy mixture.

Serve warm with the Chocolate cake.