Gluten Free Chocolate Cake                                      
     
Serving Size  : 10  

Cake Ingredients

340grams (12 Oz)  Coarsely Broken Cooking Chocolate

3/4  Cup Butter

5     Large   Eggs

1/3  Cup White Sugar

1/4  Golden Syrup (or light corn syrup if available)  

3     Tbsp gluten free self raising flour

2     Tsp   Vanilla Extract

Icing Sugar -- For Dusting Top

Directions
1. Preheat oven to 180C or 350 F. 

2. Lightly butter an 8 inch springform pan. Line bottom with a circle of waxed paper. 

3. Place pan on a piece of aluminium foil and press it to cover bottom and part of 

  side to prevent any batter from leaking out.

4. In a microwave safe bowl, heat chocolate and butter on High for 1 to 3 mins, stirring halfway through, 

cooking until chocolate is melted (or use a bowl over boiling water). Let it stand until tepid.

5. In a large bowl, using a hand-held electric mixer, beat eggs and sugar until slightly thickened. 

  Add golden syrup and beat until a ribbon forms when beaters are lifted. Beat in flour. Beat in vanilla.

6.Add chocolate mixture and fold together until combined. 

7.Scrape into a prepared pan. Cook for 50 to 60 minutes, or until a cake tester inserted in the centre

  comes out slightly moist.

8. Put onto a wire rack and run a knife around the edge of pan to release the cake. Leave in pan until cool.

9.Cool the cake completely in pan before carefully removing side of springform pan. 

10.Sift icing sugar over top of cake. 

Cover and store in refrigerator. This cake freezes well. 


NOTE: Serve slices in a pool of Raspberry sauce for a delicious and spectacular dessert.