Flourless Chocolate Cake

• 6 tbsp. unsalted butter, plus extra for pan
• 8 oz. semi sweet chocolate, finely chopped
• 6 large eggs, separated
• ½ c. granulated sugar
• confectioners sugar, for dusting
• sweetened whipped cream, for serving
• Confectioners' sugar, for dusting
• Sweetened whipped cream, for serving

Preheat the oven to 275 degrees with the rack in the center. Butter bottom and sides of a 9-inch springform pan, set aside.

Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.

In another large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until stiff glossy peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake 45 - 50 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Cool completely on a wire rack; remove sides of pan and serve at room temperature, dusted with confectioners' sugar. Serve with sweetened whipped cream.