This is pure decadence from Donna Hay. I usually shy away from recipes that use more than 3 eggs but I was seduced by the funky aesthetic of this cake. It's basically a helluva chocolate and eggs, so you could use any flourless chocolate cake batter and add pretzels for prettiness. Nutritionally dubious but definitely enough tryptophan to give your serotonin levels a spike. Mine turned out a bit crumbly (I couldn't wait for it to be chilled), which lead me to eat it with flavour-absorbers such as whipped cream and ice cream. Cholesterol, anyone?

450 g dark chocolate (I used Whittaker's 72%)
115 g butter
4 eggs, separated
1/4 granulated sugar (I used coconut)
2 tsp espresso grounds or instant coffee (optional)
2 tsp sea salt flakes
1 c mini pretzels (you can get gluten-free ones if you like)

Preheat oven to 160C. Line a 22 cm round tin with baking paper.
Over a bain marie, melt the chocolate and butter in a large bowl until smooth.
In another bowl whisk the egg whites until soft peaks form. Gradually add the sugar and whisk until thick and glossy.
Take the chocolate off the heat and whisk in egg yolks and salt until fully combined. In 3 batches, add the egg whites into the chocolate mix and fold in with a spatula.
Transfer into your tin and arrange pretzels on top. Bake for about 25-30 minutes until the edges are cooked and the centre is just set.
Leave to cool in the tin then refrigerate until chilled. Cut into slices.
Next time I make this I'll add some coffee grounds as this tends to enhance the chocolate flavour.