- 4 eggs, whites and yolks separated
- 9 ounces semisweet chocolate
- Powdered sugar, to serve
- Vanilla ice cream, to serve
- Seasonal fruit, to serve
Preheat the oven to 325˚F (170˚C).
Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.
Using a hand mixer, whisk the whites until soft peaks form.
Add the yolks, one by one, into the bowl of chocolate, whisking to combine.
Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.
Pour the batter into a greased 6-inch cake mold and bake for 30 minutes.
Once the cake is cool to the touch, gently invert it onto a plate.
Sprinkle with powdered sugar and top with ice cream.