Pre-heat oven to 325°.
Melt chocolate until creamy smooth via microwave or double boiler method.
In a different bowl, separate the egg whites from the yolks and put the yolks in a different bowl to be used later.
Beat egg whites until really firm and peaked.
Add the yolks that were separated to the melted chocolate and mix together until no yolks can be seen.
Gently fold in egg whites.
Put in greased or parchment lined pan and smooth out top.
Bake for 20-30 minutes watching closely until toothpick comes clean. *Check at 20 minutes.
Let cool completely before storing in airtight container in fridge up to 2 weeks.