• 6 tbsp real butter, unsalted
  • 1½ cup semi sweet chocolate chips
  • 6 egg yolks
  • 6 egg whites
  • ½ cup succanat or dehydrated cane sugar
  1. Preheat oven to 275°F.
  2. Butter a 9 inch spring form pan
  3. Place butter and chocolate in a large saucepan.
  4. Turn heat to medium, stirring incrementally until melted.
  5. Allow to cool slightly.
  6. Whisk in yolks.
  7. In another bowl, beat egg whites to soft peaks. Gradually add sugar and beat until stiff and glossy.
  8. Whisk ¼ of whites into chocolate mixture; gently fold mixture into remaining whites.
  9. Pour in prepared pan; smooth top.
  10. Bake until cakes pulls away from sides of pan and is just set in center (45-50 minutes).
  11. Cool completely and enjoy.