Subtly impressive and made with just 3 ingredients. I’ve made it so many times, I can practically whip it up on autopilot now.

Continue beating until they reach medium peaks — fluffy but not dry.

This step introduces air, which replaces the lift normally provided by flour or baking powder.

Do not overbeat. Stiff, dry whites can deflate when folded.

Step 5: Combine Yolks with Chocolate
Stir the egg yolks into the slightly cooled chocolate mixture.

Mix until fully incorporated and smooth.

The mixture will become thicker and glossy.

Step 6: Fold in Egg Whites
This is the most important step.

Add one-third of the whipped egg whites into the chocolate mixture.

Gently fold to lighten the batter.

Then add the remaining whites in two additions, folding slowly and carefully with a spatula.

Do not stir aggressively. Use slow, sweeping motions from bottom to top to preserve the air.

The batter should be light, airy, and uniform in color.