Gluten Free Chocolate Cake

 Easy, yummy, and gluten free. Can be made with non dairy butter to make it dairy free as well. Top with whipped cream or powdered sugar.

Ingredients:

• 6 Tbsp. salted butter, plus more for pan
• 8 ounces semisweet chocolate, finely chopped (or chocolate chips)
• 6 large eggs, separated
• 1/2 cup sugar

Directions:

1. Preheat the oven to 275°. Butter the bottom and sides of a 9" springform pan. Set aside.
2. Place butter and chocolate in a large, microwaveable bowl and microwave in 30-second increments, stirring after each 30 seconds, until completely melted. Let cool slightly. 
3. Whisk in egg yolks.
4. In medium or large bowl, beat egg whites until soft peaks form. Gradually add the sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture. 
5. Using a spatula, gently fold in remaining egg whites.
6. Pour batter into the prepared pan, and smooth the top with a rubber spatula. 
7. Bake at 275° until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes. 
8. Cool completely on a wire rack; remove sides of pan.