Cake
5 eggs, separated
2 tablespoons water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
16 ounces chocolate chips
8 tablespoons unsalted butter

Frosting
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar

Raspberries for garnish

Preheat the oven to 350F. Butter an 8-inch square cake pan, line it with parchment paper and butter the parchment paper. Set aside.

Place the egg yolks in a large mixing bowl and whisk with the water. Set aside.

Stir the sugar and flour together in a small bowl.

Melt the chocolate chips with the butter over the stove or in the microwave. This will be smooth and fairly thick. Immediately, add a large serving spoon of the chocolate/butter mixture to the egg yolks and whisk to combine. Repeat this two more times, then whisk in the sugar/flour. Continue adding the chocolate/butter until it is all whisked together. Set aside.

Beat the egg whites until stiff peaks form. Fold the egg whites into the batter in two or three additions. You do not need to have the egg whites completely blended before adding more.

Pour the batter into the prepared pan and bake at 350F for 40 minutes. Cool completely on a cooling rack. Once the cake is cool, invert the cake onto a cooling rack; remove the parchment paper and transfer onto a serving plate.

Beat whipping cream and confectioners' sugar in a mixing bowl until stiff peaks form. Frost the sides and the top of the cake with the whipping cream. Place the raspberries around the bottom of the cake.