Ingredients

6 tablespoons unsalted butter, plus more for pan
8 ounces bittersweet or semisweet chocolate, finely chopped 6 large eggs, separated
1/2 cup granulated sugar
Confectioners’ sugar, for dusting

Directions

. Preheat the oven to 275 degrees with the rack in the center.  Butter the bottom and sides of a 9-inch spring form pan (cheesecake pan for all you non culinarians). Set aside.

. Place butter and chocolate in a large heat proof bowl and microwave in 30- second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.

. In a large bowl, beat egg whites until soft peaks form.  Gradually add granulated sugar, and continue beating until stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove form from pan. Serve at room temperature, dusted with confectioners’ sugar.

Note:

This will be a “flat” dessert, by appearance – however, I can assure you that it will satisfy the sweet tooth, without the guilt…