Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.

Target recipe: measure all cake ingredients into large mixer bowl. beat until blended, then beat on high 3 minutes. pour into three parchment paper lined or greased 9 inch round layer cake pans. bake at 350°f for 25 to 30 minutes or until cake tester inserted in centre comes out clean. cool in pans 10 minutes, then invert onto cooling rack. cool completely. beat cream, cocoa and icing sugar until stiff peaks form. place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts. add remaining layers with cream and nuts. refrigerate until serving time. to toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.