Gateau au chocolat

My friend, Clara, is from France and she visited Saratoga frequently while I lived there. A couple times she baked what she calls "Chocolate Dripping Cake" for me and my housemates. It's a delicious rich and flour-less cake with a thin crust and gooey center. I combined her recipe with some of the gateau recipes I researched online (I was attracted by the idea of whisking egg whites: a great way to let out your frustrations from the day). I also used some of the 100% cocoa my friend, Gabby,  made at Suenos Farm in the Pinchincha region of Ecuador. The extra bitterness was countered with a little white chocolate and some semi-sweet baking chocolate. Naturally, I was impatient and didn't let the cake cool long enough so it wasn't perfectly formed when I plopped it out of the pan. I substituted a tea strainer for a sifter to decorate and improvised two pots for the double boiler. It worked well! Overall, the flavor is rich and the texture just right.