This is the best chocolate cake you will ever try and it is gluten-free! It is very rich so I suggest serving it with vanilla ice cream or whipped cream. Serves 6. 


12oz semisweet chocolate, chopped 
12 Tbsp unsalted butter (sub vegan butter)
¼ tsp fine salt
6 large eggs, room temperature
1½ cup granulated sugar (sub 1 cup coconut sugar)

Vanilla Whipped Cream:
1 cup heavy cream (sub almond milk, I like Three Trees)
2 tsp pure vanilla paste (sub vanilla extract)
2 tsp powdered sugar (sub date sugar)


JF Vanilla Whipped Cream
Powdered sugar, sifted (sub date sugar)
Cocoa powder, sifted


Preheat the oven to 325º. Spray a 9x2" spring form pan with nonstick spray. Put the chocolate, butter and salt in a large microwave safe bowl. Melt in the microwave on 75% power for 2 minutes. Stir and microwave again until the ingredients are completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl and bring a saucepan filled with an inch or so of water to slowly simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined. Pour the batter into the prepared pan and bake for about 1 hour and 25 minutes. Remove the cake from the oven when a toothpick inserted into the center comes out wet, but not gooey. Let the cake cool on a rack. When ready to serve remove the ring from the spring form mold. Dust the cake with powdered sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
Vanilla Whipped Cream:
Beat the cream and vanilla in a chilled bowl with a whisk or an electric mixer just until it holds a loose peak. Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve. Sift the sugar over the cream and continue to beat just until it holds a soft peak. Make sure not to over beat the cream or it will be curdy. Serve, or refrigerate covered up to 4 hours.
Recipe adapted from The Food Network