This gluten-free cake is just as fluffy and light as your regular cakes! Give this one a try, and you won't be disappointed!
8 ounces bittersweet chocolate; chopped
1/2 cup butter
4 eggs; separated
3/4 cup sugar
1/2 cup cocoa powder
1 tablespoon orange extract
1 orange; zested
Preheat the oven to 300 F.
Melt the chocolate with the butter either over a double boiler or in the microwave heating in 30-second increments. Let the mixture cool. Then, mix in egg yolks, cocoa powder, orange extract, orange zest, and a pinch of salt.
Meanwhile, beat the egg whites using a handheld electric whisk. When the egg whites start becoming frothy, continue to beat them while slowly adding the sugar; beat until the meringue forms soft peaks.
Fold one-quarter of the meringue into the chocolate mixture to lighten it up; then gently fold the rest of the meringue, making sure not to deflate the air you beat in.
Line a 9-inch springform pan with parchment paper. Then, pour the cake batter into it and bake for 35-40 minutes, or until a toothpick can be inserted and removed cleanly.
Remove the cake from the oven and let it cool completely. Dust with confectioner's sugar and serve with ice cream.