This recipe comes to us from Chris Silker.
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:
- Perhaps a chocolate glaze (havent tried one on it)
- Sift some unsweetened cocoa or sweet ground chocolate onto cake, then sprinkle with cinnamon