In a large bowl, whisk the eggs and sugar together until smooth. Carefully whisk in the milk.

Add the flour, baking powder, and salt, and whisk until smooth with no lumps.

Now, set aside in the fridge until ready to fry the cakes OR place half the mixture into a gallon-sized plastic bag and close it, letting all the air out first.

In a heavy bottom skillet, place about 1 ½ to 2 inches of oil over medium heat to 350°F.

With scissors, snip a tiny hole in one of the bottom points of the bag so now you have a funnel. Carefully pour some of the batter into the hot oil using your funnel. Do this by making a small circle and zig-zag lines into the oil, so the batter forms a small “web” or circle.

Fry until golden brown, and carefully flip this over with a tong. Let the other side get golden brown. This only takes about 2 minutes on each side. Now, let drain on a wire rack over a sheet tray. Keep repeating with the remaining batter.

Dust them with powdered sugar.

Melt the chocolate and using another plastic baggie, snip off a corner and use this to decorate the tops of the funnel cake like a spider web. Serve immediately.