The oven is heated to 170C degrees. Flour, sugar, baking soda and salt are mixed and agitated. Separately mix chocolate and the butter and heated in a microwave for 1-2 minutes, until the chocolate softens and begins to melt. The chocolate was stirred with a wire whisk to melt the chocolate. To it add the eggs, milk and vanilla and stir again. The two mixtures are combined and stirred until smooth. Since rice flour takes more liquid than wheat flour in baking, the mixture is quite liquid (much more rare is this cake dough or brownie). Everything is poured into a tray with baking paper and bake for about 45-50 minutes. The cake was left in the tray for 5-10 minutes, then taken out by means of baking paper and was allowed to cool on a wooden board. Cut into squares and serve warm or at room temperature. Store at room temperature, well wrapped in fresh foil. Since this is mochi Brown texture is similar to that of mochi (glutinous cake is pretty inside), but has the look and taste similar to chocolate brownies. * The original recipe is 3 cups milk, but I mistakenly added only 2 cups and get better. * I made a half dose and use the form for muffins - received around 7 muffins. * 1 cup = 240 ml * Tray: 23 x 33 cm