3 regular sized milk chocolate bars
- Break the chocolate bars into pieces. Originally a double boiler was used to melt the chocolate. This is more recommended since you get to melt the chocolate without the risk of burning it. But if you don't have the equipment for double boiling (like me) just place the chocolate pieces in a saucepan on very low heat. Depending on your chocolate, there's a chance that it won't come out super silky smooth. That's alright. Just get it to melt a bit and make sure it isn't something like paste. Let that cool.
- Separate your egg whites and egg yolks. These days there are equipment available to do the separating for you. No more worries of egg shells or broken yolks!
- Take your egg whites and beat it with an electric mixer. It has to be so stiff that when you turn the container upside down nothing drips.
- Take your melted chocolate, making sure it is room temperature, and mix in your egg yolks till smooth. Then you incorporate the egg whites one at a time. First, take 1/3 of the egg whites and mix. Then mix in half of the remaining. Lastly, mix the rest of the egg whites till everything is smooth.
- Line your cake pan with wax paper. You can trace the bottom of the pan on the wax paper first and cut it out. Then cut a strip tall enough and long enough to cover the edges. You can grease your wax paper if you're super careful about the cake sticking.
- Pour your cake batter into the pan. Tap the pan on the counter to remove excess air.
- Bake at 325 degrees Fahrenheit.
- Take it out and let it cool. When you come back, you're going to notice that it fell. That's perfectly normal. Remove it out of the pan and remove the wax paper. Serve this to your friends or eat it all for yourself.