For all of those who are gluten free (or low carbers), another gluten free recipe! Hooray!
1 1/2 cups semisweet or bittersweet chocolate, chopped
1 1/4 cups (1 1/2 sticks) butter
6 large eggs at room temperature
1 1/2 cups sugar
1 tbs vanilla
Confectioners' sugar and/or cocoa powder, for dusting if you like
Preheat oven to 325. Spray or butter a 9 by 2-inch spring form pan.
Melt the chocolate and butter on medium heat. Set aside to cool.
Beat the eggs and sugar, add the vanilla. Beat until doubled and thickened.
Fold the melted chocolate into the whipped eggs until evenly combined.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
OMG! WRONG PAN!
Save! Now that it's in the right pan baking, take it out when it's done and remove the ring when ready to serve. Dust cake with confectioners' sugar or cocoa powder, I didn't but you can.
Mine broke because the hubster wouldn't wait for it to cool, he and the kids demolished it while it was hot!