Grease a 6-cup charlotte mold or a 9x5x3-inch loaf pan. Melt the chocolate with 1 tablespoon of water in a double boiler over barely simmering water. In a medium mixing bowl cream together the butter and sugar until light and airy. Beat in the chocolate and the egg yolks, one at a time, beating well after each addition. In a large mixing bowl beat the egg whites to the stiff peak stage. Stir 1/3 of the beaten egg whites into the chocolate mixture, then fold in the remaining egg whites. Fill the charlotte mold or loaf pan, tapping it hard on the counter once filled to expel any air bubbles. Refrigerate overnight. To serve, invert a platter over the mold and quickly reverse the two. Whip the heavy cream in a chilled bowl and fold in the sifted confectioner╒s sugar. Fit a pastry bag with a star tip and fill with the whipped cream. Decorate the cake with whipped cream rosettes.
