Easy Chocolate Cake Recipe by Ferran Adrià from El Bulli

Preparation

1. Preheat the oven to 200ºC 30 minutes in advance to ensure it reaches the desired temperature.
2. Chop the chocolate into small pieces and melt it in a bain-marie, stirring gently until completely liquid and homogeneous.
3. Add the butter cut into small cubes at room temperature and stir with a spatula until completely combined.
4. Whisk the egg whites with sugar to stiff peaks using a manual whisk, beating until firm peaks form.
5. Pour the yolks into the bowl with the whipped egg whites and mix gently with folding motions to prevent the whites from losing volume.
6. Incorporate the mixture of yolks and whites into the melted chocolate, gently stirring with a spatula until well integrated.
7. Fill the molds up to three-quarters of their capacity to prevent overflow when they rise.
8. Bake them in the oven at 200ºC for 12 minutes, until the surface is slightly crispy and the inside is still soft.
9. Let the pastries cool for a few minutes until they are warm before unmolding and serving.