Flourless Chocolate Cake

This cake is so good. It's got a crackly top and a fudgy, airy interior. It's also a lot lighter than traditional cakes because it gets its structure from whipped egg whites. Bonus: it's not that difficult to make! I have a really hard time keeping it in the house because the demand for it is so high! I found this recipe in one of the monthly editions of Everyday Food, back when they still had the paper edition. There were a lot of good dishes in those magazines. Good memories, good memories.

Ingredients:
6 tablespoons unsalted butter
1/2 cup sugar
6 large eggs, separated
Confectioners sugar
8 oz bitter- or semi-sweet chocolate, finely chopped


Directions:

1. Preheat oven to 275 F with rack in the center. Butter bottom and sides of a 9-inch springform pan, then set aside.
2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly, then whisk in egg yolks. 
3. 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 egg whites into chocolate mixture, then gently fold in remaining egg whites. 
4. Pour batter into prepared pan, and smooth the top with a rubber spatula. Bake until cake pulls away from sides of the pan and is set in the center, 45-50 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.

Source: Martha Stewart