Flourless Chocolate Decadence

Let's Cook

1. Step 1.

   Combine in a large heatproof bowl: 1 pound (455g) semisweet or bittersweet chocolate, coarsely chopped; 1 stick plus 2 tablespoons (5 oz or 140g) unsalted butter, cut into small pieces

2. Step 2.

   Set the bowl over a large skillet of barely simmering water and stir often until the chocolate and butter are warm, melted, and smooth. Remove from the heat and whisk in: 5 large egg yolks (whites reserved)

3. Step 3.

   Beat in large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 5 large egg whites; ¼ teaspoon cream of tartar

4. Step 4.

   Gradually add, beating on high speed until the peaks are stiff but not dry: 1 tablespoon (10g) sugar

5. Step 5.

   Use a silicone spatula to fold one-quarter of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Set the pan in a large shallow baking dish or roasting pan, set the baking dish on a pulled-out oven rack, and pour in enough boiling water to reach halfway up the sides of the cake pan. Bake for exactly 30 minutes; the top of the cake will have a thin crust and the interior will still be gooey.

6. Step 6.

   Set the cake pan on a rack to cool completely, then refrigerate until chilled, or overnight.

7. Step 7.

   To unmold, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner. Reinvert onto a serving platter. Sprinkle with: Powdered sugar

8. Step 8.

   Store in the refrigerator, but remove 1 hour or more before serving to soften. Cut with a hot knife, wiping off the knife between cuts.