Flourless cake

Ingredients:

• 165g unsalted butter or margarine, cut into small pieces, plus extra for greasing the pan
• 340 g dark chocolate, chopped
• 6 large eggs
• 0.5 cups of sugar
• A pinch of salt
• Cocoa powder, for sprinkling

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan. Combine the chocolate and butter in a heatproof bowl. Place the bowl over a pan of simmering water (the bowl should not touch the water) and stir until melted and combined. Remove the bowl from the water bath and let cool slightly.
2. Combine eggs, sugar, and salt in a large bowl. Beat with a mixer on medium speed until thick and pale, 5-8 minutes.
3. Gently fold half of the melted chocolate mixture into the egg mixture, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles, and a toothpick inserted into the center comes out with a few crumbs, 35-45 minutes. Transfer to a wire rack and let cool completely in the pan. Remove the ring from the pan and transfer the cake to a serving platter; dust with cocoa powder.