Flourless Chocolate Cake

Serves 8 hefty slices or 16 demure slices

Ingredients:
6 tablespoons unsalted butter, plus more for pan
4 ounces bitter-sweet chocolate, finely chopped
4 ounces semi-sweet chocolate, finely chopped
6 large eggs, separated
1/2 cup granulated sugar
confectioners' sugar, for dusting
sweetened whipped cream, for garnish
cocoa powder for dusting, optional

Directions:
1. Leave butter and eggs out on counter until at room temperature. Butter the bottom and sides of a 9-inch springform pan. Set aside.

2. Preheat the oven to 275 degrees F with the rack in the center.

3. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments on half power, stirring vigorously each time, melting the chocolate and butter until warm but not liquid hot. Stir more and heat less until completely melted. Let cool.

4. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form.

5. Whisk egg yolks, one at a time into chocolate mixture until completely blended. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold chocolate mixture into remaining egg whites.

6. Pour batter into the prepared pan, and smooth the top with a rubber spatula.

7. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan.

8. Serve at room temperature, dusted with confectioners' sugar and a dollop of whipped cream. If desired, lightly dust whipped cream with cocoa powder.

other recipe: Philadelphia-Style Apple Cake