Gluten Free, Low Sugar Dark Chocolate Cloud Cake

INGREDIENTS:

Cake:
9 ounces of dark or semisweet chocolate (Be certain that your chocolate is Gluten Free. Lindt isn't, but Guittard products are all gluten free, as are its packaging facilities.)
1/2 cup butter
6 eggs (these get separated, etc, so read through the recipe before making)
1/4 cup superfine or baker’s sugar

Topping:
2 cups whipping cream
2 tablespoons sugar or equivalent substitute
1 teaspoon vanilla extract

DIRECTIONS:

1. Melt the chocolate in a microwave. When it is beginning to melt, add the stick of butter and melt until completely melted.
2. Get out two bowls for the eggs. In one bowl, put two whole eggs, and four egg yolks. In another bowl, put four egg whites. Make sure there is no yolk in the whites bowl, or it will not beat properly.
3. Beat the egg whites with an electric mixer on high. Add the sugar after a minute or so, and continue beating until the egg whites form dairy-queen-ice-cream like peaks when you insert and remove a spoon.
4. Stir the chocolate / butter into the egg yolks bowl.
5. Add a glob of egg whites to the chocolate / butter / egg yolk bowl, and mix it up.
6. Fold in the rest of the egg whites carefully, until well mixed.
7. Pour into a greased 12″ round pan or a square casserole or something of similar volume, and bake at 350 degrees for 30 + minutes. The cake is done when you jiggle the pan and the center does not jiggle. The top will be cracked, and the cake will have risen a bunch. It will mostly fall again when you take it out of the oven.

Whip the cream, add the sugar and vanilla and serve big, fluffy heaps of cake (it’s easiest to scoop it out, rather than worry about slices) topped with cool vanilla whipped cream. Don't skip the whipped cream, the dark chocolate is super intense and needs the mildness of the whipped cream to be extra awesome.

YUM. Seriously.

This cake doesn't keep as well as other cakes, so plan on making it the day it will be served.