Chocolate Cake-gluten free recipe

1 pound dark chocolate, chopped
1 cup unsalted butter
10 extra large eggs, room temperature
1/2 tsp fine salt
3/4 cup sugar
1 tsp vanilla
½ cup cocoa

Grease two 9 inch cake pans and dust with cocoa.Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature. Stir in the cocoa, vanilla and salt until smooth.Separate the eggs and beat the whites to soft peaks. Slowly beat in the sugar to form a meringue. Beat the egg yolks and fold into the meringue along with the chocolate mixture. Divide the batter equally into the cake pans and bake at 350 degrees F for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10-15 minutes before turning the cake out onto a wire rck to cool completely.


Source: http://www.nlrockrecipes.com/2010/10/chocolate-souffle-cake.html