2sticks unsalted buttercut up plus more for the pan
1poundgood quality bittersweet chocolatechopped into small pieces
9large eggsseparated
3/4cupgranulated sugar
Confectioners' sugarfor dusting
Instructions
Preheat the oven to 350 degrees and butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler, or heatproof bowl, and heat over about 1 inch of simmering water. (Be sure the bowl is above, and not touching, the water.) Stir the chocolate and butter occasionally until melted.
In a medium bowl, whisk the egg yolks with the sugar until light in color. Whisk a little of the chocolate mixture into the egg-yolk mixture to temper the eggs, then whisk in the remaining chocolate.
In a large bowl, beat the egg whites until stiff peaks form. Slowly fold in the chocolate mixture and then pour the mixture into the springform pan.
Bake the cake until it sets and the top starts to crack, approximately 25-30 minutes. A toothpick inserted into the center of the cake should come out with moist crumbs clinging to it.
Let the cake stand at room temperature for 10 minutes and then release the sides of the pan.
Dust with confectioners' sugar and serve at room temperature.
Notes
Flourless Chocolate Cake can be served at room temperature.Store at room temperature for up to 3 days. Refrigerate for up to 7 days covered with plastic wrap.