Bring eggs and the milk to room temperature, separate the egg whites and yolks. Preheat the oven to 180℃.
Put the chocolate bars in a microwave-safe bowl, and place it in the preheating oven until the chocolate melts.
While the chocolate is melting, beat the egg whites until stiff peaks form.
In the melted chocolate, first add the milk, then the egg yolks, mixing well each time you add an ingredient. The batter might become stiff but don't worry! Keep on mixing.
Add 1/3 of the egg whites and whip until it is incorporated completely. Add the remaining egg whites and this time, fold in gently so the batter becomes fluffy.
Fill a baking tray with boiling water, put the pan with the cake batter in the tray and bake for 30 minutes at 180℃. Sprinkle powdered sugar if you like.
Story Behind this Recipe
I have been baking this cake in a pot, but I revised the recipe for my friend by adding milk to the ingredient and baking in a hot water bath. The ingredients and measurements are simple, making it easy for me to pass on the recipe on to my friends.
If the temperature of the chocolate is too low, the chocolate will crumble when you add the milk. In this case don't worry, keep on working by adding the egg yolks, and the batter will start to emulsify. The batter will become smooth after adding the egg whites. Try to work as fast as you can while the chocolate is still hot.