This naturally gluten-free cake is a stunner on any table.
Check for soft peaks when youre whipping the egg whites by holding the whisk straight up.
The egg white should form a peak and then bend over slightly, like an elfs hat.
Caitlin Bensel
Whisk cocoa powder, cinnamon, cayenne, and salt in a small bowl.
Place chocolate chips and butter in a medium microwave-safe bowl.
Microwave on high, stirring every 30 seconds, until completely melted, about 90 seconds.
Stir until smooth and well combined.
(Or melt on stove; see below.)
Let cool for 10 minutes.
Reduce speed to low; add cocoa powder mixture and beat until well combined, about 1 minute.
Stir in melted chocolate until well combined.
Gently fold a quarter of egg white mixture into chocolate mixture.
Pour batter into prepared pan and smooth top.
Transfer pan to a wire rack; let cool completely, about 2 hours.
(Cracks will become more prominent as cake cools.)
Remove springform collar from pan.
Lightly dust cake with cocoa powder using a small fine-mesh strainer.
Top with chocolate shavings.
Slice and serve with a dollop of creme fraiche.
Stir constantly until melted.
