Only 1 to 1 ½ inches tall, this confection has the texture of mousse, with the intensity of a bittersweet chocolate truffle. Please read About Flourless Chocolate Cakes.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease the sides of an 8-inch round cake pan and line the bottom with a round of parchment paper.

Place in a large heatproof bowl:

Combine in a small heavy saucepan:

Whisk in just enough milk to make a paste, then whisk in the rest:

Bring to a simmer over medium heat, stirring constantly with a wooden spoon to prevent scorching. Reduce the heat and simmer very gently, stirring constantly, until slightly thickened, about 1 minute. Immediately pour the hot mixture over the chopped chocolate and whisk until the chocolate is melted and the mixture is completely smooth. Whisk in:

Beat in a large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form:

Gradually add, beating on high speed until the peaks are stiff but not dry:

Use a silicone spatula to fold one-quarter of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake, cool, and unmold as for Flourless Chocolate Decadence.

If desired, sprinkle with:

Or serve with:

Cut with a hot knife, wiping off the knife between cuts.