Preheat oven to 325°F (163°C). Grease the interior and line the bottom of a 7 inch springform cake pan.

Separate the egg whites and yolks for 3 of the eggs. Add egg whites to a clean mixing bowl and beat on highest speed with a mixer until stiff peaks form. Place bowl with whipped egg whites into fridge until ready to use.

In a separate large mixing bowl, add chocolate chips. Melt chocolate in the microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also do this on the stove using the double boiler method.

Add the egg yolks and the remaining egg into the chocolate mixture. Whisk the batter until smooth.

Remove egg whites from fridge. Gently fold in the egg whites into the chocolate batter. Do this in three batches. First add ⅓ of the egg white mixture to your chocolate batter. Fold it in gently with a spatula until no egg white lumps remain. Scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next ⅓ and then the final ⅓.

Pour batter into prepared baking pan. Place cake into the oven and bake for about 35-40 minutes. When cake is done, the top should be puffed up like a cupcake and a toothpick inserted should come out clean. As the cake cools the surface will collapse a little. Once cake is cooled, it is ready to be served. If desired, top with powdered sugar and fresh fruit before serving.