Gluten-free Chocolatissimo Recipe

eating gluten free, never tasted so good 

Makes 1 – 8” cake
Ingredients:
8 oz. semisweet chocolate
2 Tbl. Strong Liquid coffee or expresso
2 oz. butter
½ C sugar
6 oz. butter, room temperature
8  Eggs, separated
1/3 C. sugar
¼ tsp. cream of tartar.
1.     Pre-heat oven to 350.      Grease the bottom of a 8” springform pan.  Sprinkle with cocoa just to coat and set aside.
2.    Melt the chocolate, coffee and 2 oz. of the butter over a hot water bath.  Stir together, set aside to cool for 5 minutes.
3.    Cream  together the remaining butter and ½ C sugar until light and fluffy.  Add the chocolate mixture, blend well.
4.    Add the yolks, 2 at a time, blending well and scraping the bowl between additions.  Beat for a total of 7 to 8 minutes.
5.    In a clean bowl, whip the whites until they begin to foam.  Add the cream of tartar, then begin adding the 1/3 C sugar gradually, 1 Tbl. At a time.  Whip to medium peaks.
6.    Fold the whipped egg whites into the chocolate mixture.
7.    Pour a little over half of the batter into the prepared pan.  Spread the batter to level it. Refrigerate the remaining batter.
8.    Bake for 30 – 40 minutes until firm.  The cake will rise up, then crack.  When done, the cake will feel firm when jiggled.
9.    Cool to room temp.  The cake will sink in the center.  Gently push the crust down.  Spread the remaining batter on top.  Refrigerate at least 6 hours before unmolding.