Flourless Chocolate Goodness

1. Spray an 8×2 round cake pan and line the bottom with parchment paper. Preheat the oven to 325 degrees F.

2. Combine the chocolate chips and butter in a large heatproof bowl. Set the bowl in a saucepan of simmering water and stir often until the chocolate and butter are melted and smooth. Remove bowl from heat (use a pot holder please!) and whisk in the egg yolks. Meanwhile, get a teapot of water boiling, you will use this later…

3. Beat the egg whites and cream of tartar in a large bowl on medium speed until soft peaks form. Gradually add the sugar, beating on high speed until the peaks are stiff but not dry.

4. Using a spatula, fold 1/4 of the egg whites into the chocolate mixture, then fold in the remaining egg whites. Scrape the batter into the cake pan, spread evenly. Place the pan in a large shallow roasting pan. Pour enough boiling water to reach halfway up the sides of the cake pan.

5. Bake for 30 minutes – the middle of the cake will likely still be gooey. Set the cake pan on a rack to cool completely, then refrigerate until chilled.

Invert cake onto plate to release, then flip over again. Decorate with powdered sugar if you want!