Double Chocolate Pudding Cake

Sauce Ingredients:

- 1/2 cup brown sugar

- 1/2 cup cocoa powder

- 1/4 cup corn syrup

- 1 3/4 cup boiling water

Cake Ingredients:

- 2/3 cup gluten-free rice flour

- 1/3 cup gluten-free tapioca flour

- 1 cup sugar

- 1 tsp baking powder

- 1/4 tsp salt

- 2 eggs

- 1/4 cup canola oil

- 1/3 cup 10% cream

- 1 tsp vanilla extract

- 2 oz chocolate chips

Preparation:

- Preheat oven at 350F.

- In a pot, whisk brown sugar, cocoa powder, corn syrup, and boiling water until smooth.

- Mix gluten-free rice flour, tapioca flour, sugar, baking powder, and salt.

- In a separate bowl, whisk together eggs, oil, cream, and vanilla extract. Slowly stir the wet mixture into the flour mixture. Fold in chocolate chips.

- Lightly grease a 10-inch baking pan. Pour batter into the baking pan.

- Bake for 35-40 minutes, until the top springs back when touched.

- Pour sauce evenly over the cake. Bake for another 10 minutes until chocolate starts to bubble.

- Let cool for 10 minutes on wire rack.