It should be fine.
I did a quick check of the recipe that I've used from Cook's Illustrated. Their directions (with water bath) call for a 325 oven. Cake should register 140 degrees in the center on an instant read thermometer. They say it will take about 25 min.

Nancy

Idon't know. The flourless cake that I made on Saturday cooked at 350 for 55 minutes. My recipe had 8 yolks, 5 whites and no water bath in a 9inch springform pan.
How long are you supposed to bake it for? I'd suggest that you test it with skewer to see if it set up.

It was supposed to bake for 45-50 minutes at 275. The low temp had me worried. I cant think of anything I bake so low except maybe meringues. I went ahead and started it in the oven, then ran to the computer. I google searched other recipes and they all said at least 325. So I raised it halfway through. I tested it at 35 minutes and it was definitely done. It looked right, though. About 2 inches high in a 9 inch wide springform pan, sinking during cooling as it is supposed to.

It ended up being a bit dry, especially at the edges, and without much flavor. The last time I had flourless chocolate cake it was rich and fudgy. So maybe the first recipe WAS right? However, the lack of flavor was significant, and Im not sure lower baking temp would have made up for that.

Recipe was 6 eggs separated, whites whipped with ½ cup sugar to stiff peaks. 1 ½ cups chocolate melted with 6 T butter, yolks mixed into chocolate. Whites folded into chocolate/yolk mixture. I dont think that was enough chocolate, but its hard to pinpoint that issue as the problem as opposed to the baking time one. I bake a fair amount but am no expert on the theories behind this category of baking.

I'm at work, so can't check my recipe. But as I recall it's two sticks of butter, 8 egg yolks and 6 egg whites, 8 oz (but I used a whole bag) of BITTERSWEET chocolate. I used Ghirardelli's bittersweet chips which was 11.5 oz. --see the mfg is cutting back again, a bag of choc chips used to be 12 oz! Mine was fudgy and chocolatey. I also have another recipe I think from Bon Appetit that's even fudgier, but I almost find it too rich. I serve mine with a raspberry coulis made from a bag of frozen raspberries, a splash of Grand Marnier and some sugar to taste. Give the berries a whirl in the food processor, taste and add the GM and sugar. Pour into a fine mesh strainer and push the liquid through, leaving only the seeds. It makes an awesome accompaniement for the cake.

Here you go!
1st the Bon Appetit recipe-- not the one that I made on Sat.

Flourless Chocolate Cake with Chocolate Glaze
10 12 servings
Bon Appetit January 1999
Cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons vanilla extract
Glaze
½ cup whipping cream
½ cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Chocolate shavings or Gold-brushed Chocolate Leaves
For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

2nd:
Passover Flourless Chocolate Torte

Makes 10 servings:

8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used chips)
1 C. (2 sticks) unsalted butter or margarine
8 large egg yolks
1 C. plus 1/3 C. sugar
5 large egg whites

paper doily
fresh raspberries (optional)
raspberry sauce (see recipe)

Preheat oven to 350 degrees F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.

Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.

Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room
temperature.)

Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.)

Raspberry Sauce:
2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar

Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated)

The Bon Appetit recipe (#1) is richer and much more fudgy. The second recipe is less rich, however I do use a bag of Ghirardelli bittersweet chips which is 3.5 oz more chocolate than called for.