Chocolate Flourless Cake

Ingredients

Chocolate Flourless Cake
1/4 cup Valrhona or Dutched cocoa
6 large eggs
1 stick of sweet unsalted butter
9 oz bittersweet baking chocolate, chopped fine
1/2 cup organic raw sugar
pinch of salt large pinch of white pepper
confectioners sugar, for dusting

Directions

Preheat oven 275°F. Butter and flour 9″ spring form pan or other cake pan. In the top of a double boiler melt the chocolate and the butter with the water just simmering, stirring occasionally. (You could butter and flour the pan while this happens) When melted, whisk in the cocoa powder, pepper, and the yolks one at a time. Remove from heat.
In a large bowl gently stir the egg whites with the pinch of salt, then whip until fluffy and gradually beat in the sugar. Whip until stiff but not dry. You can certainly use a stand mixer for this if you have one. Gently fold about a quarter of the whites into the chocolate mixture, then add this to the egg whites and fold until mostly, but not entirely combined. You don’t want to deflate the mixture. Pour the mixture gingerly into the prepared pan, and place in the center of the oven. Check it after 40 minutes, it should just be set, and definitely not dry. Remove to a cooling rack, and let cool for about 20 minutes. If you have used a spring form pan, run a knife around the edge of the pan, and remove the sides of the pan. Dust with confectioners sugar. It is best served warm with cream or creme fresh, or my favorite, Beltane Farm goat yogurt.