Use the best-quality gluten-free chocolate you can find for this rich cake. Callebaut is an excellent brand.

INGREDIENTS | SERVES 16

• 1 tablespoon coconut oil
• 2 teaspoons gluten-free cocoa powder
• 6 (1-ounce) squares gluten-free bittersweet chocolate, chopped
• 2 (1-ounce) squares gluten-free semisweet chocolate, chopped
• ⅓ cup coconut oil
• 3 tablespoons vegetable oil
• ¾ cup sugar
• ¼ teaspoon salt
• ¼ cup brown sugar
• ¼ cup gluten-free cocoa powder
• 1 teaspoon gluten-free vanilla
• 4 eggs
• 5 (1-ounce) squares gluten-free semisweet chocolate, chopped

1. Preheat oven to 300ºF. Grease a 10″ springform pan with 1 tablespoon coconut oil and dust with 2 teaspoons cocoa powder; set aside.

2. In heavy saucepan, combine chopped chocolate, coconut oil, vegetable oil, sugar, salt, and brown sugar over low heat. Cook and stir until chocolate and coconut oil melt and sugar dissolves, stirring frequently. Pour into large bowl.

3. Add cocoa and vanilla and beat for 1 minute. Then add eggs, one at a time, beating well after each addition.

4. Pour batter into prepared pan. Bake 50–60 minutes, or until cake jiggles just slightly in the center when pushed. Let cool on wire rack; chill overnight in the refrigerator before removing pan.

5. Unmold cake and place on serving plate.

6. In microwave-safe bowl, melt 5 ounces semisweet chocolate on 50 percent power 2–3 minutes; stir until smooth. Spoon over the cake and smooth with offset spatula. Let stand until firm. Cut into very small pieces to serve.

Calories: 237.03
Fat: 16.38 grams
Saturated Fat: 6.76 grams
Carbohydrates: 28.37 grams
Sodium: 20.52 mg