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(Gluten Free)

6 Tbsp. unsalted butter, plus more for the pan
7 oz. bittersweet or semisweet chocolate, finely chopped
6 large eggs, separating yolks and egg whites
1/2 c. granulated sugar
confectioners' sugar, for dusting
sweetened gluten-free whipped cream, for serving

Preheat the oven to 275 degrees with rack in the center. Butter the bottom
and sides of a 9-inch springform pan. Set aside.

Place butter and chocolate in a large heatproof bowl and microwave
in 30-second increments, stirring each time, until completely
melted. Let cool slightly. Whisk in egg yolks.

In a large bowl, beat egg whites until soft peaks form. Gradually
add granulated sugar, and continue beating until glossy stiff peaks
form. Whisk 1/4 of the egg whites into the chocolate mixture; then
gently fold in remaining egg whites.

Pour batter into the prepared pan, and smooth the top with a rubber
spatula. Bake until the cake pulls away from the sides of the pan
and set in the center, 45 to 50 minutes. Cool completely on a wire
rack; remove sides of pan. Serve at room temperature, dusted with
confectioners' sugar. Serve with whipped cream, if desired.

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