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: in a saucepan, bring the butter, water and cocoa to boil over medium heat. remove from the heat and cool to room temperature. in a large mixing bowl, combine the flour, sugar, baking soda and salt. beat in cocoa mixture. add the eggs, buttermilk and extracts; mix well. pour into a greased 15-in. x 10-in. x 1-in. baking pan. bake at 375 for 20-22 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes on a wire rack. for frosting, place butter and milk in a saucepan. cook and stir over medium heat until butter is melted. remove from the heat; add remaining ingredients and beat well. carefully spread over warm cake. cool. yield: 16-20 servings.