Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
I think you mean Dutch processed cocoa powder -- do you have any cocoa powder? If not, I think it's worth a trip to the store to get cocoa powder (and no problem if it's not Dutch process).
Cynthia is a trusted source on Bread/Baking.
If you only have "natural," which is to say, "un-Dutched" cocoa powder, go ahead and use it. Flourless chocolate cakes contain no leavening, such as baking soda, which is the issue with Dutched vs. natural cocoa powders.
Please enter a valid email address.
Well played. You deserve a cookie.
And how to plan your own menu!
Community Members' Spring Menus
The Scrappy Baking Trick That Takes the Cake (Well, Pie!)
$50 & Under Gifts (Mom-Style)
Springy Asparagus Pesto
Off-the-Beaten-Path Picks for Mom