Flourless Chocolate Cake

October is one of the best months. For me, it rivals July partly because there's plethora of celebrations without standardized holidays. In particular, birthdays. Being a Sagittarius, I've always naturally gravitated towards the calm, always pleasant and up-for-anything Libras. Just so happens we're smack dab in Libra birthday territory. To celebrate here's my favorite flourless chocolate cake ... saying it's gluten-free makes having the second pieces less sinful. 

Flourless Chocolate Cake
Makes one large cake or two 9" cakes about 1" in height

1 stick unsalted butter
10 oz. dark chocolate 
1/2 cup granulated sugar
2 tablespoons vegetable oil
6 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
Pinch of salt
Whipped cream, optional topping

Preheat oven to 350 degrees F. Lightly butter spring form pan and then dust with flour. Combine chocolate, oil and butter in a bowl and set over a double boiler. Melt and remove, allow to cool slightly.

Place 4 eggs yolks and two whole eggs in a bowl. Add cocoa powder, vanilla, salt and ¼ cup sugar. Place remaining two egg whites in a bowl attached to a stand mixer and beat until fluffy, add remaining 1/4 cup sugar and beat until stiff peaks form. Whisk chocolate mixture into egg mixture until thick and brownie batter-like. Sacrifice a bit of the egg whites into the chocolate mixer to lighten. Then fold remaining egg whites into the chocolate mixture until there are no streaks. Pour into cake pan and bake for 30 minutes (large cake) and 20-22 minutes (for smaller cakes). Top should be dry but slightly giggly. 

Remove from oven and transfer to a wire rack. Allow to cool in pan (in will collapse), remove and top with cream.