Chocolate Cake (Flourless Pudding Cake)

Made with just six ingredients, this delicate flourless cake has a decadent, pudding-like center. A water bath helps it cook gently and stay moist.

butter, room temperature
½ cup granulated sugar
6 large eggs, room temperature, separated
6 oz semisweet chocolate, melted
½ tsp. sea salt

Garnish:
confectioners' sugar

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a shallow 2 qt baking dish; coat with granulated sugar, tapping out excess.

Set a kettle of water to boil.

In a large bowl, whisk egg yolks with granulated sugar until lightened in colour. Whisk in melted chocolate; set aside.

In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).

Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1" up side of dish.

Bake until puffed and just set (center of cake should barely move when jiggled), 25- 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.

Makes 6 servings.

Cook's Notes: Adding one-third of the egg whites first to the chocolate mixture helps lighten the batter so the remaining whites don't deflate when folded in. The results are delicate and delectable.