I made this for my gluten-free Easter dessert and it WAS delish. My baking time was 10 minutes longer in a traditional light-color metal cake pan. I 'took its temperature' at 25 mins and it was barely at 180 degrees with gooey batter on the thermometer when I removed it. I added 5 mins, it was still only around 190 degrees with less gooey batter. 5 more mins and it barely made it to 200 degrees, and I do think it was still a tad underbaked, but I love underbaked dough. I cooled it in the pan as instructed, flipped it out, but it sank in the middle. Not sure if this might have been from all of the times I had to open the oven door and put a probe into the cake? I did sub bittersweet chips for 3/4 of the chips which added a lovely dark chocolateness to this cake. I will make it again for sure.

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