Flourless Chocolate Cake

1 pound bittersweet chocolate, chopped into small pieces 1 stick unsalted butter, room temp and chopped into small pieces 9 large eggs, separated 3/4 cup granulated sugar, plus 1 tablespoon 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 boiler (or in a heatproof bowl) and heat over (but not touching) 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. (Fold these together before the chocolate mixture has time to thicken. This requires you to have the egg whites whipped before the egg yolks are added to the chocolate - butter mixture.) Pour into the prepared pan (spray the bottom with nonstick spray or rub pan with butter) and bake until the cake is set and the top starts to crack, 30 to 35 minutes. Let stand 10 minutes, then unmold. Dust the cake with confectioners' sugar. Serve at room temperature with whipped cream. (FoodNetwork Recipe courtesy Tyler Florence)