Makes 8 to 10 servings

Yes, even dessert can be made with five or fewer ingredients. This recipe is based on one from Gourmet's Five Ingredients.

2 sticks (1 cup) unsalted butter, cut into pieces

9 ounces bittersweet chocolate, chopped

6 large eggs, separated

2/3 cup sugar

Lightly sweetened whipped cream (optional)

Preheat oven to 325 degrees. Butter a 10-inch springform pan. Line bottom with a round of parchment or wax paper. Butter paper.

Melt butter and chocolate together in a heavy saucepan over low heat, stirring until smooth. Remove from heat.

Beat yolks, 1/3 cup sugar and 1/2 teaspoon salt in a large bowl with an electric mixer until thick and pale, at least 6 minutes.

Using another bowl and clean, dry beaters, beat egg whites until foamy. Gradually add remaining 1/3 cup sugar and beat until whites are stiff but not dry.

Fold warm chocolate mixture into yolk mixture until well-combined. Stir 1/4 of egg-white mixture into chocolate mixture to lighten. Gently fold in remaining whites in 3 additions, just until no white streaks remain.

Pour batter into prepared pan. Bake until a tester inserted in the center of the cake comes out with moist crumbs still attached, about

1 hour (a crust will form and crack on the surface of the cake).

Transfer pan to rack and cool 10 minutes (cake will deflate). Run a thin knife around the edge of the cake to release it from the sides. Remove the sides of the pan. Cool completely.

(For best results, make this cake 1 day ahead. Wrap in plastic and refrigerate. Remove from refrigerator 30 minutes before serving.)

PER SERVING: 395 calories; 6 g protein; 28 g carbohydrates; 2 g fiber; 30 g fat (14 g saturated); 176 mg cholesterol; 44 mg sodium