Flourless Chocolate Cake

Preheat your oven to 300°F (150°C)

Butter the bottom and sides of a 9-inch springform pan

Line the bottom of the springform pan with parchment paper on top of the butter, for easy removal

Add the chocolate and butter to a large glass bowl and melt over a double-boiler (or in the microwave in 20-second increments), stirring until fully melted

Remove the bowl from the double-boiler (or microwave) and let cool to room temperature

While the chocolate is cooling, add the egg whites to a large bowl and beat on medium-high until soft peaks form

Slowly add the coconut sugar while beating, about one tablespoon at a time, until fully incorporated, then set aside

To the melted and now room-temperature chocolate, add the egg yolks and espresso powder and stir together, making sure the chocolate is cooled to room temperature so the eggs don't scramble

Add ⅓ of the egg whites to the chocolate, then stir to combine and lighten the chocolate mixture

Gently fold in the remaining egg whites, trying not to deflate the mixture too much

Pour the batter into the springform pan and bake

The cake will rise to the top of the springform pan while baking but will deflate once cooled

Let the cake cool completely, then remove from the springform pan

Dust with cacao powder before serving