Torta Tenerina (Flourless Chocolate Cake) Recipe

Preheat the oven 350F/177C convection and grease and line a 9 inch spring form pan with baking spray and parchment paper.
Place the chopped chocolate and butter in a medium saucepan over medium-low heat (or a bowl and melt in the microwave on 30-60 second intervals). Stir frequently just until they’re completely melted and smooth.
225 grams dark chocolate roughly chopped (or chocolate chips), 113 grams salted butter
Stir in the cocoa powder and salt, until they’re completely smooth.
10 grams unsweetened cocoa powder spooned and leveled (I use dutch process), 2 tsp vanilla extract, 1/2 tsp fine sea salt
Set aside to cool as you separate the eggs and whip the egg whites.
6 large eggs room temperature
In a large bowl or the bowl of stand mixer, use the whisk attachment at full speed to whip the egg whites with the sugar for about 5 minutes, just until the meringue is glossy and begins to hold stiff peaks. Do not over-whip.
200 grams granulated sugar
Add the vanilla and 2 egg yolks at a time to the chocolate mixture, whisking well between each addition. Whisk aggressively for 2-3 minutes, after all the egg yolks are added, until it’s smooth and thick.
Gently add the egg whites into the chocolate batter in three increments, trying not to deflate.
Gently pour the batter into the prepared pan and bake for 45 minutes. The top will be puffed and crispy.
optional: Dust the top of the cake with cocoa powder and slice (it'll crack on top when you slice it). Serve with ice cream.