I found this on the internet the other day. Looks good.
4 ounces unsweetened gluten free chocolate
TIP: The better the chocolate, the better the result, but even something readily available like Baker’s Unsweetened Chocolate makes a great cake
1/2 cup butter or margarine
1 cup brown sugar
1/2 cup cocoa powder
Preheat oven to 375 degrees and lightly grease an 8 x 8 cake pan or muffin tin.
Break chocolate into pieces and, along with the butter, place in a double boiler or in a pan on the melt setting on your stove top. Heat until melted, stirring often.
Remove from heat and whisk sugar into chocolate mixture.
Add eggs one at a time and whisk well after each one. I like to do this step with my electric mixer.
Sift cocoa into mixture and whisk just until combined.
Pour into pan and bake for 20 to 25 minutes. You want the top to form a thin crust. For mini-muffins, pour into greased or lined muffin tin and bake for 5-8 minutes. Regular muffins will take 18 – 20 minutes.
TIP: Over baking will make this cake slightly dry, but it still tastes just as good!
This cake is great on its own or you can top it with your own GF frosting (or try Duncan Hines Creamy Home Style Chocolate Icing – labeled Gluten free at the time of this posting). The cake also goes wonderfully with a scoop of ice cream. And unlike many gluten free baked items that have a very short shelf life, the sinful chocolate mousse cake actually tastes even better the next day.
Like this? You might also like our decadent dark chocolate cake. Not in the mood for an entire chocolate cake? Try gf and me‘s cake-in-a-mug.