A rich gluten-free chocolate cake recipe. It makes a decadent chocolate cake with a cracked meringue top and a moist chocolate center.

Melt together the chocolate and the butter and stir until glossy.

Separate the yolks from the egg whites and add the egg yolks to the chocolate mixture along with the vanilla, cinnamon, cocoa powder, and salt.

Stir it together until combined. Add the egg whites to a large bowl of a stand mixer fitted with a whisk attachment.

Beat on low-medium speed until the egg whites are foamy, then add in a tablespoon of sugar.

Increase the speed to medium and keep whisking, adding the sugar in a tablespoon at a time until the egg whites are thick and glossy with stiff peaks.

Add ⅓ of the egg whites into the chocolate mixture and fold it through carefully with a rubber spatula.

Continue with the remaining egg whites, ⅓ at a time. Take care not to beat the mixture and lose the volume of the egg whites. 

Scoop the mixture into a prepared pan and smooth the top with the back of the spatula. 

Place the cake in the oven and bake for approximately 40 minutes. 

After baking, leave it to cool completely before removing it from the cake pan. It will deflate as it cools.