Here's a nice variation on that theme, adapted from a recipe in the April 2006 issue of Bon Appétit.

FLOURLESS CHOCOLATE TORTE

2 2/3 cups dark chocolate chips,

divided

1 cup unsalted butter

1/4 cup cocoa powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

5 eggs

1 cup sugar

Preheat oven to 350 degrees. Butter a 9-inch-diameter springform pan. In saucepan over low heat, melt 1 2/3 cups chocolate chips and 3/4 cup of the butter until smooth. Whisk in cocoa powder, cinnamon and nutmeg. Set aside.

Using electric mixer on high, beat eggs and sugar in a large bowl until thick (about 5 minutes). Fold in chocolate mixture until thoroughly combined and pour into springform pan. Bake 45 minutes or until top of torte cracks.

Cool in pan on rack for 1 hour (center of torte will fall). Flatten edges with a spatula so the top is level. Carefully cut around torte and remove pan sides. Place plate on top of torte and flip. Remove pan bottom and let the torte cool completely (about 1 hour).

In saucepan over low heat melt remaining 1 cup chocolate chips and 1/4 cup butter until smooth. Cool 10 minutes and pour into center of torte, smoothing with a spatula so some glaze drips down the sides. Refrigerate uncovered until glaze hardens (about 1 hour).

This recipe can be made up to three days ahead, covered and refrigerated.

Gluten-Free Girl, aka Shauna James Ahern, blogs about gluten-free food - and life in general - at glutenfreegirl.blogspot.com.

Ahern writes that she uses a round enamelware pot for this recipe, which makes it more cake-like. For a quick-bread texture, use a loaf pan.

CHOCOLATE BANANA BREAD

1 cup gluten-free flour of your choice

1 cup teff flour*

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons high-quality,

unsweetened cocoa powder

2 teaspoons cinnamon

3 overly ripe bananas

1/4 cup plain yogurt (make sure

it's gluten free)

2 large eggs

6 tablespoons melted butter

1 teaspoon vanilla extract

Pecan or walnut halves (optional)

Preheat the oven to 350 degrees. Move the rack to a position in the lower half of the oven. This will prevent the crust of the bread from burning. Grease the pan you intend to use.

Stir together all the dry ingredients, making sure to tame the lumps of cocoa powder with a fork. Set aside.

With a standing mixer or hand mixer, beat the eggs lightly. Add the yogurt, vanilla extract and melted butter. When this assemblage is completely mixed, use a rubber spatula to gently fold in the dry ingredients until they are just mixed.

Scrape the dough into the greased pan. Pat down the top to make a flat surface. If you wish, toss a few pecans or walnut halves onto the top. Bake for about 40 minutes, or until knife inserted into the bread comes out clean.

Let the bread sit in the pan for 5 to 10 minutes, then turn it over onto a wire rack. Serve warm, with cream cheese, if you wish.

*Teff flour is made from the staple grain of Ethiopia.