For the Flourless Chocolate Cake

• Preheat the oven to 325°F (roughly 163°C) and line an 8" cake pan with parchment paper by pushing a sheet of parchment paper into the bottom of the pan and allowing the excess to fold over the sides. There should be no part of the pan that isn't covered by this sheet of parchment paper.
• Create a bain marie by adding water to a small saucepan about 1" high. Bring the water to a light simmer. Break 7oz of semisweet chocolate and cut 1/2 cup (113g) (1 stick) of unsalted butter into cubes and place both ingredients into a large bowl. Fit the bowl with the chocolate and butter over the saucepan and allow to melt, slowly. Optionally, use the microwave in 30 second intervals to melt the butter and chocolate.
• While the chocolate is melting, separate 6 eggs placing the yolks in a small bowl and the whites in a medium bowl. Be sure not to get any yolk into the egg whites. Optionally, wipe out the medium bowl with either vinegar or lemon juice and a paper towel, to make sure there is no fat residue in the bowl. This will ensure that the meringue will whip properly.
• By this time the chocolate and butter should be completely melted. Remove the mixture from the heat and set aside to cool slightly.*
• Measure out 1/4 cup (60g) of brown sugar, 1/4 cup (28g) of cocoa powder and 2 tsp of vanilla extract while waiting for the chocolate butter mixture to cool slightly.
• Using a spatula, mix in the brown sugar, cocoa powder and vanilla extract. Add the egg yolks one by one, mixing until incorporated.
• Add a pinch of salt to the bowl with the egg whites and begin to whip the egg whites using a hand mixer. Whip until the egg whites resemble a bubble bath.
• With the mixer still running, slowly pour in 1 cup (200g) of granulated sugar, a little at a time. Then whip until stiff peaks form.
• Scoop a few scoops of meringue into the chocolate mixture and begin to fold the two together using a spatula. The motion of folding involves scraping the spatula around the outer edge of the bowl, down through the bottom middle, bringing what is on the bottom of the bowl to the top. Mix gently so as to not deflate the batter.
• Repeat this process until all of the meringue is incorporated and the batter is homogeneous. Pour the batter into the lined cake pan, making sure not to overfill the pan.
• Once your batter has gone into the pan, cut the excess edges of parchment, leaving enough lip to be able to grab the finished cake in the end.
• Bake for 45-50 minutes, or until there is just a slight wobble in the center of the cake.
• Remove from the oven and allow to cool at room temperature for 30 minutes to 1 hour. The cake will sink, this is normal.
• Serve by itself, with whipped cream, ice cream or berries. Enjoy!