Amazingly Delicious Flourless Chocolate Cake for Chocolate Lovers!!

I totally improvised with this recipe and was thrilled with the results! It was so delicious... we couldn't stop eating it! (especially when warm ... mmmmm).....

Ingredients

• 2 sticks unsalted butter, plus extra for pan
• 8 ounces bittersweet chocolate, chopped
• ¼ cup unsweetened cocoa powder, sifted, plus more for dusting
• ¼ teaspoon salt
• 6 large eggs, separated
• 1 cup sugar
• Ganache:
• 8 ounces good semisweet chocolate chips
• ⅓ cup heavy cream

Instructions

1. Preheat the oven to 350°F.
2. Lightly butter the bottom and sides of a 9-inch springform pan. (if you don't have this pan, feel free to use another) Line the bottom with parchment paper and butter the paper. Set aside.
3. In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa and salt.
4. In a bowl, whisk together the egg yolks with ½ cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.
5. In another bowl, whisk the egg whites until thick. Whisking, add the remaining ½ cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.
6. Remove from the oven and cool completely in the pan on a wire rack.
7. Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.
8. For the Ganache: In a double boiler or microwave, melt together chocolate and heavy cream, stirring until smooth. Use to top cake if desired. (I definitely recommend using the ganache!)