This is my first try of making mud cake. I bought the chocolate on impulse and found that the recipe at the back is really easy so I made it last night. It looked quite nice before i put in the oven but it had colapsed when it was cooked as I have to leave it longer as required because the inside wasn't cooked quickly. This is all because of using gluten-free flour. I haven't found a secret recipe or tip yet when baking using gluten-free flour. There might be one as I have found that the cake cooks slower or longer than usual. Sometimes, it is moist or dry. Oh well, I just have to persevere and reward myself with funny t shirts when I have perfected a recipe.