Chocolate Cracked Earth (Flourless Chocolate Cake)

1 pound bittersweet chocolate, chopped into small pieces 1 stick unsalted butter, at room temperature 9 large eggs, separated 3/4 c. granulated sugar, plus 1 TB 2 cups heavy cream, cold Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Put the chocolate and butter into the top of a double broiler and heat over about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20-25 minutes. Let stand 10 minutes, then remove sides of pan. While the cake is cooking, whip the cream until it becomes light and fluffy. Serve at room temperature dusted with confectioners' sugar and topped with whipped cream. **Amy's notes: The butter melts faster if cut into small pieces and placed on the bottom of the bowl. Also, we've found the beating the eggs whites first, while the chocolate is melting works better. Then immediately after you mix the chocolate and yolks you add the egg whites. This way the mixture is still creamy and hasn't had time to set up. We've also had to cook the cake for an additional 10 minutes. And of course, to save time you can always use Cool Whip!