Flourless Chocolate Cake With Chai Whipped Cream

Dust the prepared pan with 1 tablespoon flour, tapping out any excess. In a heatproof glass bowl set over a double boiler, melt the semisweet chocolate and butter with 1/4 cup granulated sugar. Stir until smooth, then set aside to cool for about 5 minutes.

In a separate small bowl, combine the 4 egg yolks, dissolved coffee, and vanilla extract. Whisk until just blended.

Whisk the yolk mixture into the slightly cooled chocolate mixture until well blended.

In a very clean, large glass bowl, beat the 4 egg whites on medium-high speed. Add the cream of tartar and beat until soft peaks form, which should take about 3 minutes. Continue beating for another 1 minute while slowly adding the 1/3 cup granulated sugar. Beat for 1 more minute, until the whites are stiff and hold their shape.

Using a rubber spatula, gently fold the stiff egg whites into the chocolate mixture in 3 batches, until no white streaks remain and the batter is evenly combined.

Transfer the baked cake to a wire rack and let it cool for at least 1 hour. Once cool, run a knife along the edge of the pan to loosen the cake, then release and lift off the sides of the springform pan. Use a spatula to separate the cake from the bottom and carefully peel off the parchment paper.

Meanwhile, in a clean glass bowl, whip the whipping cream until it just starts to form peaks. Add the chai spice and powdered sugar, then continue to whip until soft peaks form. Be careful not to over-whip, or it will turn into butter.