Flourless Chocolate Cake

Preheat the oven to 300 degrees. Grease a 9 inch springform pan with cooking spray and line with a parchment paper circle.

Combine the cocoa, butter, dark chocolate, and 1/3 cup water in a medium saucepan over low heat and stir until melted and smooth. Remove from the heat and stir in the brown sugar, almond flour, and egg yolks. Transfer to a large bowl and let cool to room temperature.

Beat the egg whites in a clean bowl until soft peaks form. Gently fold the egg whites into the cooled chocolate mixture in two batches.

Pour the batter into the prepared springform pan and bake for 55 to 65 minutes, until firm when pressed gently in the center. Cool in the pan for 20 minutes, then remove the outer ring and turn out onto a wire rack to cool completely. Dust with additional cocoa and serve with ice cream, if desired.