Preheat the oven to 350° F. Use cooking spray to give an 8” cake pan (3” deep, this will rise) a thin coating of oil. Press a sheet of parchment paper into it and use metal clips to hold the paper in place. It doesn’t have to look perfect, the creases in the paper will give a pretty, rustic look to the cake.
Set a glass bowl over a pot of gently simmering water (don’t let the water touch the bottom of the bowl) and add the chocolate. Stir it as it melts and once it’s almost fully melted add the butter. Stir until you have a smooth ‘ganache’.
To one bowl add 4 yolks and 2 eggs, then add ½ cup Florida Crystals® Organic Raw Cane Sugar, vanilla, salt and cocoa and whisk to combine. Add the red food coloring and set aside.
Using a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment, whip the four remaining egg whites until they are frothy. With the mixer on, slowly pour in the remaining Florida Crystals® Organic Raw Cane Sugar one tablespoon at a time, stopping to incorporate before continuing pouring more. Continue whipping until you have medium peaks - the ‘meringue’ will be smooth and white but not quite hold shape.
Using a rubber spatula, very gently fold a large spoonful of the meringue into the chocolate mixture until it’s mostly - but not fully - combined. Repeat with another spoonful. (This is a good point to evaluate how red you want the cake - if it’s not quite there, add some more gel food coloring). Then, carefully add the rest to and fold it in until the batter is almost fully blended.
Gently pour the batter into the prepared cake pan. Bake the cake for 35-40 minutes. It will rise and crack in the oven. When you remove it it will be quite puffy and as it cools it will fall with large cracks.
Once the cake is completely cool, use the parchment to lift it out of the pan. To move the cake to a plate, slide a wide offset spatula underneath and lift it.