Since going gluten free I've discovered a flour I like (Better Batter) and I can make just about any regular recipe using that flour.
But, when you want a really rich decadent chocolate cake, a flourless chocolate cake can't be beat.
So, here's a recipe I've been using for a couple of years, taken from the internet, but tweaked until it's just right for me.
Flourless Chocolate Cake
Put in a microwave-safe bowl and microwave 20-30 seconds at a time, stirring each time until it's smooth and creamy:
2/3 cup semi-sweet chocolate chips
1/2 cup butter (or coconut oil if you're dairy free)
Meanwhile beat 3 eggs (sorry, this just can't be made egg free)
beat into the eggs:
3/4 cup white sugar
1 teaspoon vanilla
1/2 cup cocoa powder
Mix chocolate/butter mixture into egg mixture.
Line bottom of a small spring form pan, or small cake pan (~8" or less) with parchment paper
Pour cake batter into lined pan and bake at 350 degrees for 25-30 minutes.
Let cool, use dull blade to detach edges of cake and pop it out of the pan.
Notes and Modifications:
If I'm feelling a little guilty about all this decadence I sometimes mix in 1-3 tablespoons flax seed, doesn't change the taste, just adds a bit of texture
A double boiler can be used if you don't have a microwave
This is lovely as is, but you if you want a fancier cake or an even bigger indulgence, you can put chocolate ganache on top.
Chocolate Ganache1/2 cup semi-sweet chocolate chips
1/4 cup butter (or coconut oil, or cream)
adjust fat/cream to get texture you want
(optional 1/2 teaspoon vanilla, rum, or other flavor)
Put in microwave-safe bowl, heat in microwave 20-30 seconds at a time, stirring after each time until smooth. Pour on top of cooled cake, smooth, put in fridge so ganache firms up. Serve at room temperature