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Preheat oven, prep pan; melt butter and chocolate: Preheat the oven to 275°F with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly.
Add egg yolks: Whisk in egg yolks.
Beat egg whites: In a large bowl, beat egg whites until soft peaks form.
Add granulated sugar: Gradually add granulated sugar, and continue beating until glossy stiff peaks form.
Add whipped egg whites: Whisk ¼ of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Transfer batter to pan: Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes.
Cool: Cool completely on a wire rack; remove sides of pan.
Serve: Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.