10 oz dark chocolate chips
7 TBS unsalted butter
6 TBS sugar
4 large eggs, separated and at room temperature
2 TBS all-purpose flour
1/8 tsp salt
Preheat your oven to 350°F then butter the sides and bottom of a 9x5-inch loaf pan. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together until smooth.
Remove from heat and stir in 3 tablespoons of the sugar, the egg yolks and flour. Using a mixer, beat the egg whites and salt until soft peaks begin to form. Gradually beat in the remaining 3 tablespoons of sugar and whip until the whites are smooth, glossy and hold firm peaks.
Use a wide rubber spatula to fold 1/3 of the egg whites until the chocolate mixture. Once incorporated fold in the remaining egg whites in two parts just until the mixture is smooth and no white streaks are visible.
Scrape the batter into the prepared pan and bake for 30-35 minutes, or until the cake has puffed up and feels slightly firm in the center. Do not over-bake. Let the cake cool in the pan. It will collapse as it cools. Let it cool to room temperature before serving.
My favorite part? It's rich but not too rich and very, very decadent. I'd suggest serving it with some freshly whipped cream, berries or vanilla ice cream…or if you have them on hand, all three!