Method

​1 Preheat the oven to 170°C/fan 150°C/gas mark 3. Grease a round 21cm (8-inch) loose-bottom cake tin with butter and line the base with parchment.

2 Break the chocolate into chunks and place in a medium pan. Add the butter and sugar and melt over a low heat, stirring, until fully combined. Remove from the heat.

3 Whisk the eggs in a separate jug. Mix the beaten eggs into the chocolate mixture.

4 Stir in the gluten-free flour, cocoa powder and gluten-free baking powder, then fold in the chocolate chips.

5 Pour the mixture into the cake tin. Bake for 40 minutes until a skewer comes out clean from the centre of the cake. Cool in the tin then transfer to a wire rack to completely cool. FInally dust generously with cocoa powder or icing sugar before cutting into slices.