Flourless Chocolate Cake.

In my family, we are always looking for great recipes which are without flour since my mom and brother both have Celiac disease, which means they cannot eat any wheat or gluten.
Usually, I barely get through most "gluten-free" rice flour or some kind of weird starch desserts, but I can honestly say that I would make this for myself, so we all win!
This cake is quite light, with just the right amount of sweetness, and of course, chocolate.  It can be dressed up with berries, more chocolate sauce, but is beautiful and elegant with just a scattering of sifted icing sugar over top. Makes a fairly flat, wide cake.

1 cup (8 oz) bittersweet or dark chocolate, cut into small pieces or chocolate chips.
1/2 cup (4 oz) unsalted butter, but into pieces
5 large eggs, separated
Pinch of salt
2/3 cup sugar (reserve 3 Tablespoons)

Preheat the oven to 325 degrees F.
Line with parchment and butter the base of a 10 inch round Spring form or cake pan.
In a double boiler, melt your chocolate and butter over simmering water.
Whisk together the egg yolks, and all but 3 tablespoons of the sugar.
Stir melted chocolate into eggs yolks until thoroughly combined.
With an electric mixer, on medium speed, beat egg whites and  salt untili soft peaks form.
Gradually beat  in the 3 tablespoons of sugar.
Carefully fold in chocolate mixture into egg whites.
Pour into prepared pan.
Bake for 45 minutes.
Turn out onto a rack immediately (I don't do this.)
As the cake cools, the center will sink and crack-do not worry.
Dust the cake with powdered sugar and serve with whipped cream and berries.

Recipe by Wolfgang Puck.

I melt the chocolate & butter together, use good quality chocolate to make it really good.

Line the pan with parchement paper, trace the out line and cut it out beforehand to make it as easy as possible.

Fold in the melted chocolate, this keeps the egg whites from losing their fluffiness.