Prepare chocolate by using couverture chocolate or chocolate chips. Choose cacao content based on preference.

Melt the chocolate using a double boiler method. Place a bowl with chocolate over a pot of boiling water.

Separate egg whites and yolks into two bowls.

Whip the egg whites into stiff peaks until they do not flow when the bowl is inverted.

Once the melted chocolate cools slightly, mix in the egg yolks quickly.

Fold the meringue into the chocolate mixture in three batches, mixing gently each time.

Line a 6-inch (15 cm) cake pan with parchment paper.

Pour the batter into the pan and tap the bottom several times to remove air bubbles.

Bake in a preheated oven at 170°C (340°F) for 30–40 minutes.

Let the cake cool in the pan before transferring to a cooling rack.