SPICE CAKE

Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and lightly flouring it.

Cream together the butter and sugar in a large mixing bowl until pale and fluffy, about 2-3 minutes.

Add the 4 egg yolks one at a time to the butter mixture, beating well after each addition until fully incorporated.

In a separate bowl, sift together the flour, baking powder, ground cloves, cinnamon, and nutmeg.

Alternate adding the dry ingredients and milk to the butter mixture in three parts, beginning and ending with the dry ingredients, stirring until just combined after each addition.

Stir the grated semi-sweet chocolate into the batter until evenly distributed.

In a clean bowl, beat the 4 egg whites until stiff peaks form, then gently fold them into the chocolate batter in two additions to maintain airiness.

Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.