Flourless Chocolate Cake

Preheat oven to 325 F. Have a rack set in the lower-middle position of your oven. Grease an 8-inch springform pan. Wrap the outside of the pan with 2 layers of foil. Set the pan in a large roasting pan and set these aside. Bring a pot of water to boil.

Beat the eggs in the bowl of an electric mixer on high speed until they double in volume (about 5 minutes). Meanwhile melt the chocolate and butter. Use a double boiler or the microwave. If you use the microwave, heat the mixture for 30 seconds at a time, stirring in between each additional 30 second increment. Once melted and smooth use a spatula to fold in 1/3 of the egg foam. When only a few streaks of egg remain fold in 1/2 of the remaining egg foam. Then fold in the last of the egg foam until it is completely blended.

Pour the mixture into the springform pan that you have sitting inside of the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides of the springform pan. Place into the oven on the positioned rack. Bake 22 to 25 minutes, or until cake has risen slightly and the edges are just beginning to set. A thin glazed crust with form on the surface (and instant read thermometer will read 140 F) when it’s done. Remove the pans from the oven. Remove the springform pan from water bath and set it on a wire rack to cool completely. Cover and refrigerate overnight.

To serve, slice and dust with powdered sugar or top with whipped cream.

Adapted from Cook’s Illustrated.