Flourless Chocolate Cake
Makes 2 9" cakes
1 stick unsalted butter, cut into 1” pieces
¾ cup plus 2 tablespoons sugar, divided, plus more for the pan
10 oz. dark chocolate (more than 60% but less than 75%)
2 tablespoons vegetable oil
6 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
¾ teaspoon salt
Topping – whipped cream
Preheat oven to 350 degrees F. Lightly butter spring form pan and sprinkle with sugar. Combine chocolate, oil and butter in a bowl and set over a double boiler. Melt and remove, allow to cool slightly.
Separate 4 eggs, places white and yolks in separate bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining to eggs to bowl with yolks and mix until smooth. Beat remaining whites with ½ cup sugar until stiff peaks form. Gently form whites into chocolate mixture and place in pans. Top with dusting of remaining sugar. Bake for 35-45 minutes.
Remove from oven and transfer to a wire rack. Allow to cool in pan (in will collapse), remove and top with cream. Serve.