Preheat the oven to 375 degrees Fahrenheit (190 degrees C).

Then, grab a piece of parchment paper large enough to line a 9-inch cake pan. Crumble up the parchment paper and pass it through running water to dampen it a bit. Squeeze out the excess water and smooth out the parchment. Then, line the cake pan with it.

Then add the chocolate chips to a microwave-safe bowl and microwave on high for 30 seconds. Remove the bowl from the microwave and stir the chocolate, using a spoon. If it hasn't melted, place the bowl back in the microwave and microwave for 10 seconds. Remove the bowl and stir the chocolate. If it hasn't melted, repeat heating for 10 seconds and stirring until the chocolate is melted. Set the melted chocolate aside.

Next, separate the eggs. Crack the eggs and add the egg whites into one bowl and the egg yolks into another.

Using a handheld electric mixer, whisk the egg whites first until stiff peaks form. With the mixer I have (check out the product link above), this took about 3 minutes with the mixer set to mix on high.

Then, using the same mixer, whisk the egg yolks until they are creamy and double in quantity. This took me about 2 minutes.

Using a rubber spatula, spoon the melted chocolate into the beaten egg yolks.

Use the electric mixer to blend the melted chocolate and egg yolks until well incorporated.

Use the spatula to fold the whipped egg whites into the egg yolk and chocolate mixture. The resulting batter might not be quite smooth and might contain a few lumps. But don't worry about this.

Pour this batter into the lined cake pan.

Bake this for 22-25 minutes at 375 degrees.

When done, remove from the oven and let cool completely.

Then, gently peel the parchment paper off the cake and set it on a plate or serving tray.