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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.
Like overnight, but easier.
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