Flourless Chocolate Cake

• 8 ounces high quality bittersweet chocolate
• 2 sticks unsalted butter
• 1 1/4 cups sugar
• 6 large eggs, separated
• 1 cup Dutch processed cocoa powder
• 1/2 teaspoon sea salt

1. Put rack in middle of oven and preheat to 350. Generously butter 10 inch spring form pan. Line bottom with parchment paper and butter paper.
2. Chop chocolate in small pieces and melt with butter over very low flame, stirring frequently until smooth. (You can also do this in microwave.) Remove from heat and whisk in sugar. Let cool for 5 minutes, then add egg yolks, one at a time. Sift cocoa and salt over chocolate mixture and whisk to combine.
3. In standing mixer, beat egg white at high speed until peaks form but are not yet stiff. Gently fold into chocolate mixture.
4. Pour batter into pan and bake 35-40 min or until cake forms thin crust on top. Remove before its sides move from pan.
5. Cool for ten minutes, invert on a plate then reinvert on cooling rack. (I have also served this right from cake pan, sides removed. Sue me.)
6. Let cool completely before sifting powdered sugar over top.

bittersweet chocolate, butter, sugar, eggs, dutch, salt

Taken from food52.com/recipes/140-flourless-chocolate-cake (may not work)