Servings: 8
Unsalted butter
8 tbsp, plus for buttering 
Bittersweet chocolate
8 oz, chopped
3/4 cup
Cocoa powder
1/3 cup, plus for dusting 
1/4 tsp
6, separated
Flourless Cake
1 h 0 m
25 m
Ready in:
1 h 25 m
  1. Preheat the oven to 325° F (160° C/Gas mark 3). Prepare a springform pan by buttering it. 
  2. In a saucepan over medium-low, melt chocolate with butter until smooth. Add sugar, cocoa, and salt. Stir until smooth. Remove the saucepan from heat. Allow to cool for several minutes. 
  3. With an electric mixer, beat egg whites until stiff peaks appear. 
  4. Add egg yolks to the chocolate mixture. Add a quarter of the egg whites. Add this chocolate mixture to the remaining egg whites. Fold until mostly combined. Pour the mixture into the pan. 
  5. Bake in the preheated oven for 40 minutes, or until the center no longer wiggles. Allow the Flourless Cake to cool completely in the pan on a wire rack. Next, dust the cake with cocoa. Serve and enjoy!