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.
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Well played. You deserve a cookie.
I scream, you scream...
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