Flourless Chocolate Cake

Adapted from "Chocolate Gateau" in The New Basics
and "Flourless Chocolate Cake" from the King
Arthur Flour web site (ironically enough).

Heat oven to 350.
Butter a 9" cake pan, then make a circle of parchment
paper, stick it on the bottom, and butter that too.

Melt on stove:

1/2 cup (1 stick) of butter
1 cup of bittersweet chocolate chips

Meanwhile, combine in a mixing bowl:

3/4 cup powdered sugar
1/2 cup dutch process cocoa
salt
2 tbs. cornstarch
1 tsp. instant espresso powder

Separate 4 eggs. Add the 4 yolks to the dry mixture with vanilla.
Mix to barely combine. Mix in the chocolate/butter mixture, beat
until smooth.

Whip the 4 egg whites, adding 1/4 cup of powdered sugar about
halfway through. 

Fold in the whites, but don't be too delicate. The batter is pretty
heavy, and it will take some doing to get the whites to mix
homogeneously. Just keep going until there are no white streaks.

Scrape the batter into the pan, set in a larger pan with enough
water so that the inner pan does not float. Bake for about 30
minutes, until the internal temperature is 200. Let it rest
for 5 minutes, then turn out onto a rack or plate. When it is cool,
cover with glaze or ganache.

Ganache:

Heat on stove to almost boiling:
1/2 cup heavy cream 
2 tbs. light corn syrup
salt

Remove from heat, stir in 1 cup chocolate chips (semisweet or bittersweet).
Stir to combine briefly, let sit 5 minutes, then stir until
completely mixed and smooth.