1.Preheat oven to 350ºF.

Spray (2)  8-inch cake pans with nonstick spray.

In a large microwave safe bowl, melt the butter. I usually cook 30 seconds, stir and repeat in 10 second increments.

When the butter is melted, add the dark chocolate chips. Stir until chips are melted. You may need to microwave another 10 seconds to complete the melting.

In another bowl beat the egg yolks with half the sugar (½ cup).

Slowly add the chocolate mixture that you have cooled slightly to the egg/sugar mixture. Do this 1 tablespoon at a time so you temper the eggs and not at once--or the heat will scramble them.

Use your electric mixer to beat the egg whites until frothy. Slowly add the remaining sugar and beat until stiff peaks form.

Slowly and gently fold in the egg whites to the chocolate mixture. Try to incorporate them, but not to deflate them!

Bake in the oven for 20-30 minutes. A nice crust should form on the outside. The cakes will swell, but deflate once out of the oven. I make sure the center is cooked thoroughly before removing from the oven.

Allow to cool.