Directions

1. Preheat the oven ay 180* C, and prepare your cake tin. In a medium heat proof bowl melt the chocolate over simmering water and add the butter to it. When the chocolate and the butter have melted completely, let the mixture sit on the kitchen counter to cool slightly. Now when the chocolate mix is cold enough add the egg yolks to it and gently give it a stir. (Make sure you cool your chocolate mix before adding eggs to it, or you will end up with chocolate scrambled eggs).
2. Now sift together flour, cocoa powder, baking powder salt and sugar. And keep this dry mixture aside.
3. In a clean big bowl using a hand electric mixer or a stand mixer to whip the egg whites and sugar till soft peak. Now very carefully and slowly add the dry ingredients mixture and chocolate mix to the egg whites alternatively. Do not whisk them vigorously, but make sure they are mixed well together. Pour this cake batter into the baking pan and bake for about 25 to 30 minutes.
4. Don’t forget to do the doneness test before you take the cake out of the oven. Let the cake cool on the wire rack for some time and then cover the cake with cling plastic wrap and cool it properly before frosting.