Decadent Chocolate Cake

I found this recipe in a Suzanne Somers cookbook from the mid-nineties -- Eat Great, Lose Weight. I haven't made it, and I probably won't anytime soon, but I thought one of you ladies may like to give it a try. The picture of it in the book looks soooo yummy and chocolatey but it's definitely a once in awhile treat.

DECADENT CHOCOLATE CAKE
Serves 6-8

Cake:
7 1/2 ounces dark chocolate, chopped (no less than 60% cocoa)
11 T unsalted butter
4 large eggs, separated
1/3 C sugar (these days you could prob substitute Splenda)
1/3 C whole wheat pastry

Ganache:
6 ounces dark chocolate, chopped
3/4 C heavy cream

Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan.
For the cake: Melt the chocolate and butter in a double broiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). Set aside to cool.
Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears.
In a separate bowl, whisk the egg whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 minutes, until a toothpick comes out clean (see Note).
For the ganache: Place the chopped chocolate in a mixing bowl. Place the cream in the saucepan and bring to a boil. Add the hot cream to the chocolate and stir until it reaches room temperature, then poor it over the cooled cake and spread with a spatula.

Note For a thicker cake, double the recipe and bake for 35 minutes.