This cake is the richest, moistest most decadent, chocolatiest thing you can imagine… and it’s completely gluten free just as an added bonus. I adapted this from a recipe found on La ChicFantastique (who is my former neighbour who I randomly reconnected with via twitter when she recognised by profile pic while I was ranting about Royal Mail after I she had already moved away), originally from epicurious.
Gluten free dark chocolate cake
120g good quality dark chocolate (at least 70% cocoa solids)
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 cup chocolate chips (optional)
Preheat your oven to 180 C. Grease and line a 19cm cake tin.
Break the chocolate into small pieces and place in a heat proof bowl with the butter. Put a small saucepan over a medium heat and bring to a very gentle simmer. Rest the bowl over the saucepan and carefully melt together the butter and chocolate.
Whisk the sugar into the chocolate mixture. Add the eggs and whisk until fully combined. Sift in the cocoa and whisk until just combined. Gently fold in the chocolate chips if using.
Pour the batter into the prepared cake tin and bake for 25 minutes in the centre of the oven.
Serve warm with a scoop of ice-cream of your choice or cold dusted with icing sugar or more cocoa.