Steps

1. Melt semi-sweet chocolate (120g), unsalted butter (40g), and granulated sugar (70g) over a double boiler.
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2. Lightly whisk the egg whites from 2 eggs until they hold soft peaks. The key to a moist texture is to avoid over-whipping; the egg whites should be loose enough to drip.
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3. Remove from the double boiler and stir until the mixture is smooth from the residual heat.
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4. Add the egg yolks from 2 eggs to the chocolate mixture and gently fold.
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5. Sift in cake flour (25g) and mix gently until no lumps remain.
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6. Add one-third of the whipped egg whites to the batter and mix. Then, add the remaining egg whites and quickly fold them in.
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7. Grease and flour your baking pan (ring mold or ceramic cocotte). If using a ring mold, line the sides with parchment paper.
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8. Pour the batter into the prepared pan.
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9. Preheat your oven to 180°C (350°F) and bake for approximately 15-20 minutes. A baking time of around 15 minutes is also fine.
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10. Alternatively, if using a ceramic cocotte, microwave for approximately 4 minutes.
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11. Slice the baked cake. It's delicious served warm right after baking, or even when cooled.
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