Gluten Free Chocolate Cake

May also substitute sucralose for a sugar free version. No added salt and very little butter (although you may substitute margarine also if desired) so fits well with salt restricted diets.

Crack egg whites and yolks into separate small bowls; let stand at room temperature.

Meanwhile, in a small saucepan, melt chocolate plus powder and butter over low heat, stirring constantly. Remove from the heat; cool slightly.

Coat a parchment paper lined 9-inch pan (or use springform pan) with cooking spray. Place pan on a baking sheet; set aside.

In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add 1/3 cup sugar and vanilla, beating until thick and lemon-colored. Beat in baby food or applesauce and chocolate (or other flavor) mixture.

Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form; fold gently into batter until well blended.

Pour into prepared pan. Bake at 350℉ for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack for 20 minutes. Remove from pan and carefully peel away parchment or carefully remove from springform.

Cool completely.

Optional: May frost or glaze, or serve with whipped topping, or sprinkle with powdered sugar, dust with a combination of powdered sugar and cocoa, drizzle with chocolate syrup or sauce, use ganache, etc.

Note: While still hot from oven, may top with Smucker’s sugar free raspberry jam and spread evenly and smoothly on top then allow to cool completely. Top with fresh raspberries and decorate with a small amount of shaved or chopped Hershey’s Special Dark chocolate bar prior to serving if desired.

Refrigerate leftovers.