Flourless Choc Fudge Cake

Ingredients

12 tablespoons unsalted butter

325g bittersweet chocolate, chopped into small pieces

6 large eggs, at room temperature, divided

1 tablespoon pure vanilla extract

1/4 cup natural, unsweetened cocoa powder

3/4 teaspoon salt (fine sea salt or kosher salt will work)

1 cup sugar, divided

Directions

Preheat oven to 180 degrees. Grease and flour a 9" spring form pan; set aside.

Combine the butter and chocolate together in a small pan over medium-low heat; cook, stirring almost constantly, until both are completely melted. Whisk smooth then remove pan from heat; set aside.

Separate 4 of the 6 eggs, placing the egg whites and yolks in separate medium-sized bowls. In the bowl with yolks add the vanilla extract, cocoa powder, salt, remaining eggs, and half of the sugar; whisk well to combine.

Slowly add the cooled chocolate mixture into the yolk mixture; whisk well and set aside.

Using an electric mixer set to medium-high speed, beat egg whites until very frothy. Gradually beat in the remaining 1/2 cup sugar and beat until firm peaks form. Carefully fold the egg whites into the chocolate mixture, stirring until incorporated.

Pour the batter into the prepared pan and smooth top with a spatula. Place pan in oven and bake until the top is slightly cracked and the middle no longer moves, about 50-55 minutes.

Transfer cake to cooling rack and let cool completely before cutting and serving.