Gluten Free Chocolate Cake

• 9 large eggs
• 1 tablespoon rum dark
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 8 tablespoons sugar
• 12 ounces chocolate melted
• 6 tablespoons butter melted
• 3 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 2 1/2 ounces macaroons italian

1. Preheat oven to 375F (190C).
2. Butter and flour 3 9-inch round cake pans.
3. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
4. Beat in rum and vanilla.
5. Beat whites with cream of tartar to soft peaks.
6. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
7. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
8. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
9. Sift together cornstarch and cocoa; combine with ground amaretti.
10. Gently fold into the batter.
11. Divide batter among prepared pans.
12. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
13. Cool 10 minutes in pans, then cool completely on wire rack.
14. Serve plain or frosted.

eggs, rum dark, vanilla, cream of tartar, sugar, chocolate, butter, cornstarch, cocoa powder, italian

Taken from recipeland.com/recipe/v/gluten-free-chocolate-cake-41775 (may not work)