Chocolate cake with whipped cream (flourless)

Ingredients:

• 450 g dark chocolate, chopped into small pieces
• 110 g unsalted butter
• 9 large eggs, separate the yolks from the whites
• 3/4 cup granulated sugar + 1 tbsp.
• 2 cups heavy cream, chilled
• Powdered sugar for sprinkling

Preparation:

1. Preheat oven to 175°C. Grease a 22cm springform pan with butter.
2. Place the chocolate and butter in the top of a double boiler (or in a heatproof bowl) and melt over a double boiler over 2 cm of simmering water. Meanwhile, whisk the egg yolks and sugar in a bowl until pale yellow. Stir a little of the hot chocolate mixture into the yolks to temper them (this prevents the eggs from curdling in the hot chocolate), then fold them into the remaining melted chocolate.
3. Whisk the egg whites in a bowl until stiff peaks form and fold into the chocolate mixture with a spatula. Pour into the prepared pan (spray the bottom with cooking spray) and bake until the cake is set, the top is cracked, and a toothpick inserted into the center comes out with wet crumbs, 20-25 minutes. Let stand for 10 minutes, then remove from the pan.
4. While the cake is baking, whip the cream. Beat the cream with a mixer until it becomes fluffy and airy. Dust the cake with powdered sugar.
5. Serve the pie at room temperature with whipped cream.