Here's a recipe for a moist and rich chocolate cake made with just chocolate and eggs, without any meringue. Finely chop a chocolate bar and melt it in a double boiler. Add room-temperature eggs in several batches, mixing well after each addition. Pour the mixture into a mold, gently remove any air bubbles, and bake in a preheated oven at 170°C for 25 minutes. Once baked, let it cool slightly, then refrigerate for 3 hours. Remove from the mold and sprinkle with cocoa powder if desired. It's a fluffy, moist, rich, and delicious treat.