8 oz ounces semi-sweet (CF/GF) chocolate chips
1 cup (2 sticks) CF Margarine (such as earth balance... butter would work too if that's an option!)
1 1/4 cups sugar
1 cup unsweetened cocoa powder
Preheat oven to 350°F. Grease a 9-inch cake pan, then line the bottom with a circle of parchment paper. Grease the paper, too, then set the pan aside.
Place the chocolate and 1 cup (2 sticks) of the butter in a medium microwave safe bowl. Microwave and stir in 30 second increments until all is creamy and smooth, do not over cook for fear of burnt chocolate! Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate. Remove and discard parchment paper and set cake aside to cool. Dust with powdered sugar for a yummy touch!