Italian Flourless Chocolate Cake

Don't substitute Dutch-processed cocoa with natural cocoa. While the recipe will still work, the cake will be lighter in color and not as deep in flavor. And take care not to overbake the cake. Remove it from the oven when a toothpick inserted at the center comes out with a few sticky crumbs clinging to it. Serve with lightly sweetened mascarpone or whipped cream, or with vanilla gelato. Don't substitute Dutch-processed cocoa with natural cocoa. While the recipe will still work, the cake will be lighter in color and not as deep in flavor. And take care not to overbake the cake. Remove it from the oven when a toothpick inserted at the center comes out with a few sticky crumbs clinging to it. Serve with lightly sweetened mascarpone or whipped cream, or with vanilla gelato.

10 tablespoons salted butter, cut into 10 pieces, plus more for the pan

6 ounces bittersweet chocolate, chopped

¼ cup Dutch-processed cocoa powder, plus more for dusting

1 tablespoon instant espresso powder

4 large eggs, separated, room temperature

¾ cup white sugar, divided

1 cup almond flour

½ teaspoon table salt

3 tablespoons dark rum

Directions at madison.com

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