This gluten-free cake is tender, rich and flavorful, very forgiving and a little naughty. Feel free to turn the heat up (or down) to suit your taste.
Adapted from Simply Recipes
Preheat oven to 350°. Line the bottom of a 9 1/2 inch springform pan with a circle of parchment paper. Grease the sides of the pan and the parchment with butter.
Melt chocolate and butter together in a double boiler or in the microwave. If using a microwave, heat in 30 seconds intervals, stirring between each interval until melted.
In a large bowl, whisk together the eggs, sugar and vanilla extract. Slowly, a little bit at a time, whisk in the melted chocolate mixture. Add the salt and spices. Taste and adjust spices as needed.
Pour into springform pan and bake for 22-26 minutes, until a toothpick comes out mostly clean. Let cool completely on a wire rack. Dust with powdered sugar and serve.
To make ahead, let cool completely then cover with plastic wrap. It will keep at room temperature for a day or two or a little longer if refrigerated. Bring to room temperature before serving.
Updated 05/15/2019 to include vanilla extract which I inadvertently left out.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.