Preheat the oven to 325 degrees. Line a 9 inch springform pan with foil or parchment. Lightly spray with non-stick spray and set aside.

In a large microwave safe bowl, combine the chocolate chips and butter. Heat in 30 second increments and stir well between each interval until melted and smooth. Allow to cool to room temperature.

In the bowl of a stand mixer, add the egg whites (make sure there is no egg yolk). Place the egg yolks in their own mixing bowl for the next step.

Whip the egg whites on medium speed until soft peaks form. Gradually add about half of the sugar and continue to mix until stiff peaks form. Set aside.

Add the remaining sugar to the egg yolks. Mix on medium until pale yellow in color and slightly thickened, about 2-3 minutes.

Using a spatula, add about a half of the egg white mixture to the chocolate batter. Fold gently to combine.

Add the remaining egg white mix and fold to combine.

Gently scrape the batter into the prepared baking pan and spread evenly.

Bake in the preheated oven for approximately 40 minutes. The top will rise up and then fall once it cools, this is normal.

Remove from the oven and allow to cool to room temp.

Carefully remove the torte from the pan and dust with powdered sugar prior to serving.