Melt the dark chocolate in a water bath, then slowly add the butter (cut into small pieces). Once it is melted and well mixed with the chocolate remove from heat and add the powdered sugar, mix well and then incorporate one at a time the egg yolks, mixing well the eggs to the mixture every time you add an egg yolk.
 In a separate bowl whisk the whites of the eggs and then add to the mixture gradually time. Mix well with circular movements from the bottom upwards. Add the baking powder and stir gently. Pour into a cake pan with a diameter of 24 cm previously buttered. Bake for 25-30 minutes in a preheated oven at 180-190° C.
The cake is cooked when you insert a piece of spaghetti and this will come out slightly damp. Serve it once cooled, sprinkled with cocoa powder and with a bit of whipped cream or a spoonful of English cream.

This chocolate cake is a thought for people with celiac disease who are often forced to watch the sweets after a meal will delight the palate of diners. Not an ounce of flour is required to create this chocolate cake that not only enlighten the eyes of all your friends who cannot ingest gluten but but it will also sighing all the other gluttonous sitting around your table. The intense flavor of dark chocolate, the creaminess and the delicate pastry shell are the three strengths of this chocolate cake.

A slice of the chocolate cake contains about 290 kcal. The energy is for 2% from protein, 73% from fat and 26% from carbohydrates.