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.