2-Ingredient Chocolate Cake

1. Preheat the oven to 170°C. Separate the egg whites into a large bowl. Keep them in the fridge to stay cold until ready to use.
2. Place the chocolate, broken into pieces, in a large bowl. Melt it over a water bath (bain-marie). When the chocolate has cooled slightly, add the three yolks and mix well.
3. Whip the egg whites to stiff peaks (meringue).
4. Add 1/3 of the meringue into the chocolate batter and blend well with a whisk. Then add the rest of the meringue half at a time and fold in gently with a spatula.
5. Line a 15 cm round cake pan with parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to release air bubbles.
6. Bake at 170°C (338°F) for 30-40 minutes.
7. When done, cool in the pan until you can touch it, then place on a wire rack to cool completely.

You can brush the cake with syrup (rum, kirsch, brandy or any liquor) and/or dust with powdered sugar to finish. Serve with whipped cream if desired. Serve immediately or chill before serving; you can also freeze for a week.