gently to help loosen the mixture up. then carefully spoon the rest of the chocolate mix into the egg whites and fold in, very gently ,to preserve as much air as possible in the mixture.
once it’s all combined (and there’s no tell tale spots of egg whites floating about) the batter is good to go. carefully pour the batter, (holding the bowl as close to the tin as possible so you don’t knock any of the air out of the mixture) into a greased and lined 9 inch round tin and smooth the surface down with a spatula, making sure there’s no holes or lumps. bake the cake in the 