The easiest way to get all the best parts of a molten chocolate cake with none of the stress. This flourless chocolate cake features a firm, dense bottom layer that becomes brownie-like, acting as a crust-like container for the melting, pudding-like top. The result is ooey, gooey perfection - nothing will break or burst or turn to goo. When refrigerated, the bottom layer becomes brownie-like and the top transforms into a delightful mousse.

Ingredients

• 1/2 pound (2 sticks) unsalted butter
• 1/2 pound bittersweet or semisweet chocolate, coarsely chopped
• 3/4 cup unsweetened cocoa powder
• 1 pinch salt
• 7 large eggs, separated
• 1 1/3 cups sugar, divided

Instructions

• Prepare pan and melt chocolate: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Melt butter and chocolate together, then stir in cocoa powder and salt.
• Prepare egg mixture: Beat egg yolks with 1 cup of sugar. In a separate bowl, beat egg whites with remaining 1/3 cup sugar until soft peaks form.
• Combine batter: Fold the chocolate mixture into the egg yolk mixture until barely combined. Fold in the egg whites just until no white streaks remain.
• Reserve batter: Spoon 2 cups of the batter into a medium bowl and refrigerate—this will become your ooey-gooey topping.
• First bake: Scrape the remaining batter into the prepared pan and smooth the top with a spatula. Bake for 25 minutes, or until the cake is puffed and a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack.
• Add topping: Remove the belt of the completely cool springform pan and spread the reserved cake batter over the top of the cake (it will be thick, so be gentle), leaving a 1-inch border around the edge. Refrigerate for at least 1 hour.
• Second bake: Preheat the oven to 400°F (200°C). Bake the cake for 10 to 15 minutes, or until a thin crust forms on top and the batter is soft and creamy beneath the crust.
• Serve: Let the cake cool for 10 minutes, then cut into wedges and serve warm. To store, cover the cooled cake in plastic wrap and keep in the refrigerator for up to 3 days. The pudding-like top will become delightfully mousse-y.

Recipe from Dana Treat