Italian Flourless Chocolate Cake

This recipe is great when you want chocholate but don't want it too heavy. I think my friend Lauren gave it to me. ENJOY!

2/3 cups superfine sugar
1 tbsp unsweetened alkalized cocoa powder
Pinch of salt
9 ounces bittersweet chocolate, melted and cooled
8 tbsp unsalted butter, melted and cooled
5 eggs, separated
2.5 tsp vanilla extract
1/4 tsp cream of tartar
1 tbsp unsweetened alkalized cocoa powder and icing sugar, for sifting on top of the baked cake (optional)

1) Preheat the oven to 350F. Lightly butter a 9-in spring form pan*See note on bottom.
2) Sift cocoa powder, superfine sugar and salt. Leave aside
3) Whisk the melted chocolate and butter in a bowl until smooth
4) In a large bowl, whisk the egg yolks and cocoa powder mixture until smooth, add in the melted chocolate-butter mixture
5) Whisk the egg white in a separate bowl, add in cream of tartar, until soft peak formed
6) Fold egg white into chocolate mixture
7) Spoon the batter into the prepared pan
8) Bake in the preheated oven for 35 to 40 mins (15-25 minutes for small ramkins)
9) Cool the cake in a rack and sift the cocoa powder and icing sugar on the cake. Serve.

*Note:
These can also be made in small ramekins, if you take out a little early they are nice and gooey in the middle like lava cake!