Categories: Cake

Ingredients

• 1/2 cup butter (1 stick)
• 8 oz semi-sweet chocolate chips (1 and 1/2 cups)
• 4 eggs yolks
• 4 egg whites
• 1/2 cup white granulated sugar
• 1/4 cup white granulated sugar
• 1/2 tsp rum or vanilla extract (I forgot to add this)

Directions

1. Spray an 8 inch springform pan with cooking spray or grease with butter.

2. Cut out a circle of parchment paper to line the bottom of the pan. Put the circle in, and spray or grease the parchment paper.

3. In a microwave-safe bowl, combine the butter and the chocolate chips. Microwave about a minute, stir, and then microwave as needed.

4. In a medium-sized bowl, add the egg yolks and 1/2 cup granulated sugar. Beat until they are combined and a marshmellow peep yellow.

5. Add the extract. Then, add the chocolate mixture. Beat until throughly combined.

6. Beat the egg whites on high until they are white and frothy. Then, add 1/4 cup granulated sugar, and beat on high until thick. If you get stiff peaks, congratulations, you doing fantastic.

7. Add the egg white mixture to the batter. Then, fold the batter over gently until it is a uniform color.

8. Pour the batter into your pan. Bake at 375 F for 35 minutes. You might have to bake a little bit longer, but keep in mind that it will still be a little bit squishy even when it’s done. So, take it out when a knife comes out with bits of spongy cake attached. You don’t need to hold out for a clean knife.

9. Leave the cake in the pan and on a cooling rack for fifteen minutes. Then, flip it onto a plate, but leave the parchment paper circle on until it is cool to the touch. It will settle during this time, so you will have a very slim cake.

10. As for the topping, whatever you fancy (fruit, whipped cream, frosting, etc.)

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