In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Chris Silker.
4 ounces gluten-free bittersweet chocolate
½ cup gluten-free butter or margarine
¾ cup sugar
3 eggs, lightly beaten
½ cup unsweetened cocoa
Grease a 7- or 8-inch spring form pan or round pan. Line bottom with a circle of wax or parchment paper and grease paper.
Break chocolate into pieces and put with butter or margarine into a microwave-safe bowl that will be big enough to ultimately hold all the ingredients. Cover bowl with plastic wrap and microwave until chocolate and butter are melted, being careful not to burn them! In my microwave, it takes no more than a minute and a half.
Remove from microwave. Stir until chocolate and butter are well mixed. Add sugar and mix well. Add eggs and mix well. Sift cocoa onto mix and stir until just mixed.
Put in greased pan. Bake at 375F for 25 minutes or until top has formed a thin crust. Cool cake for 5 minutes, then invert onto a plate.
Topping options after cake has cooled: