Flourless Chocolate Cake/Martha Stewart

By lisalang

Ingredients

• 6 tablespoon(s) unsalted butter, plus more for pan
• 1 1/2 cup(s) semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
• 6 large egg yolks
• 6 large egg whites
• 1/2 cup(s) granulated sugar
• Confectioners' sugar, for dusting

Preparation

Step 1

.Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
2.In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
3.Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.
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