Preheat the oven to 180C/350F. Line and grease a 9-inch cake pan and set aside.
In a microwave-safe bowl or stovetop, add the chocolate and butter and melt together. Let it cool slightly.
While the chocolate is cooling, add the egg whites to a mixing bowl and beat on low speed. Slowly add the sugar until stiff peaks form.
Add the egg yolks to the chocolate mix until combined.
Gently fold through the whipped egg whites until fully incorporated.
Transfer the cake batter to the greased cake pan. Smooth out the top using a rubber spatula.
Bake the cake for 35 minutes, or until a thin crust forms on top or the cake reaches an internal temperature of 200F.
Remove the cake from the oven and let it cool completely before slicing.
Notes:
* Make your own superfine sugar by blending white sugar until it has a thinner consistency. Do not over-blend or else it will become confectioners sugar (powdered sugar).
TO STORE: While this cake keeps very well at room temperature, I prefer keeping it stored in the refrigerator and it gets a deeper and richer flavor. It will keep at room temperature for up to five days or refrigerated for up to two weeks.
TO FREEZE: Place slices of the cooled cake in a shallow container and store it in the freezer for up to 6 months.
ADVERTISEMENT
