This four-ingredient cake deserves a spot on every home baker’s list of go-to dessert recipes. It’s a cinch to prepare, and the cake itself is a revelation—the edges and top develop a delicately crisp crust, while the center remains moist and fudgy.

　　

Ingredients

serves 8

　　6 tablespoons (3/4 stick) unsalted butter, plus more for pan

　　1 1/2 cups semisweet chocolate chips (or 8 ounces coarsely chopped bittersweet chocolate)

　　6 large eggs, yolks and whites separated

　　1/2 cup granulated sugar

　　Confectioners’ sugar, for dusting (optional)

　　

Step 1

Preheat oven to 275°F, with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water; heat until almost melted. Remove from heat; stir until completely melted and combined. Whisk in yolks.

　　

Step 2

In another bowl, beat egg whites to soft peaks with an electric mixer on medium-high speed. Gradually add granulated sugar; beat until peaks are stiff and glossy. Whisk one-fourth of whites into chocolate mixture; gently but thoroughly fold mixture into remaining whites.

　　

Step 3

Spread batter in prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve lightly dusted with confectioners’ sugar, if desired.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.