PREPARATION

1. Preheat the oven to 325˚F (170˚C).

2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.

3. Using a hand mixer, whisk the whites until soft peaks form.

4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine.

5. 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.

6. Pour the batter into a greased 6-inch cake mold and bake for 30 minutes.

7. Once the cake is cool to the touch, gently invert it onto a plate.

8. Sprinkle with powdered sugar and top with ice cream.

9. Enjoy!