Melt the chocolate chips and margarine in the microwave for 1 minute. Stir until the chocolate is fully melted.
Mix in the beaten eggs and sugar until well combined.
Fold in the gluten free flour, sifted cocoa powder, and baking powder.
Pour the mixture into a microwave-safe dish and cook on high for 5-7 minutes, depending on your microwave’s strength. Alternatively, bake in an 8-inch cake tin at 180°C (350°F) for about 15 minutes.
