This is a moist, rich chocolate cake made totally without flour.
Heat oven to 300°F. Grease 9-inch springform pan. Set aside.
Combine water and cornmeal in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes). Reduce heat to low. Cover; cook until mixture is thickened (5 to 7 minutes). Remove from heat; let stand 2 minutes.
Add butter, chocolate and vanilla; stir until melted. Cool completely.
Combine 1/4 cup sugar and egg yolks in small bowl. Beat at medium speed until mixture is thick and lemon-colored. Stir in chocolate mixture.
Beat egg whites in large bowl at high speed until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until glossy and stiff peaks form. (DO NOT OVER BEAT). Gently stir in chocolate mixture.
Pour mixture into prepared springform pan. Bake for 40 to 45 minutes or until cake is set in center. Cool completely. Garnish with whipped cream, if desired. Sprinkle with chocolate, if desired.
Recipe Tip
Substitute gluten-free vanilla when making this recipe gluten-free.
Learn about gluten-free baking.
