Lisa’s Chocolate Brownie Cake

May 9, 2014

• 10 oz- 72% dark chocolate or at least a semi-sweet
• 1 cup coconut oil – this can also be butter if dairy is not a problem
• 5 eggs
• 1 ¼ cup white sugar
• 5 Tablespoons gluten free flour – King Arthur blend below* or use Bob’s Red Mill gluten free flour
• 1 ½ teaspoons baking powder

Melt the chocolate and oil or butter together. I do this very carefully in my microwave but it will easily burn so be careful then cool.
Meanwhile, beat the eggs and sugar in the mixer until the eggs are pale about 4 or 5 minutes. Add cooled chocolate mixture and mix to combine.
Sift flour and baking powder over eggs and chocolate mixture and fold to incorporate.
Pour into well greased springform pan.
Bake at 350 for 20 minutes then cover with aluminum foil and continue baking for 30 minutes. When cake has cooled a bit, run a knife around edges to loosen and plate to serve. The cake often falls in the middle just a bit so don’t worry.

*King Arthur Gluten-free Flour Blend

• 3 cups brown rice flour
• 1 cup potato starch
• ½ cup tapioca starch