Ingredients :

• ( 300 g ) dark chocolate pieces
• ( 140 g ) unsalted butter }cubed{
• 8 medium eggs, separated
• ( 200 g ) granulated sugar
• ( 40 g ) cocoa powder
• 1/2 teaspoon salt

Directions :

• In a heat-resistance bowl above a pot of simmering water, melt the chocolate and butter together
• Add the 8 egg yolks to the melted chocolate add whisk well. Then, add the cocoa powder and salt, and mix until combined
• whisk the egg whites and sugar together
• Fold 1/3 of the meringue into the chocolate batter to loosen it up. Then, gently fold in the remaining 2/3 of the meringue, ensure that there is not a lot of air besieged in the scrambled egg white. Finally the final chocolate cake batter will have the appearance of a chocolate mousse
• After that transfer the cake batter into the  baking tray
•  Bake  (180 ºC) for about 30 minutes or until risen and a crackly crust has formed on top , it should have some half-baked batter and    moist crumbs attached.
•  Leave it to cool in the savage frying pan for 5-10 minutes, then leave it in the pan and leave it to cool completely.
•  As the cake cools, it will sink and collapse slightly in the middle, it will naturally have less structure
•  Dust with some cocoa powder or powdered sugar, and serve.
•  The flourless chocolate cake keeps well in a closed container in a cool dry place for up to 5  days.