Faultless Flourless Chocolate Cake

On Monday night, as I was slumped on the couch savoring the final slice, I turned to Jonah and said, "I could live off this cake." There are a lot of words I could use to describe this flourless chocolate wonder, but the one that keeps coming to mind is right. It tastes just like you want it to. Chocolate, eggs, sugar and butter are the only accomplices, and aside from a little heavy whipping and some light folding, it couldn't be easier.

Flourless Chocolate Cake
Recipe courtesy of Martha Stewart's Everyday Food

6 tablespoons unsalted butter, plus 1 tablespoon for greasing pan
8 ounces bittersweet chocolate, chopped
6 large eggs, separated
1/2 cup granulated sugar
confectioners' sugar, for dusting

Preheat the oven to 275 degrees with the rack in the center. Butter the 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 and whisk in egg yolks.

In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites until combined. Pour cake batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.