My wedding cakes were gluten free mud. Here you go....

350g butter
450g dark cooking choc, chopped
2 1/2 cups caster sugar
1 1/2 cups almond meal
2 cups cocoa
10 eggs (room temp)
2 tsp vanilla extract

Preheat to 140C. Line trays with cupcake papers.

Combine butter, chocolate and sugar in heavy based pan over low heat. Mix continuously with a flat bottom wooden spoon until melted and smooth.
Sift almond meal and cocoa into a bowl. Add choc mix and beat for 1 min on low speed.
Add eggs two at a time, beated after each addition untilt he mix is well combined. Do not overbeat, or cakes will crack. Add vanilla.
Spoon into cases, filling each to about 3/4 full.Bake for 30 minutes. Remove from trays, cool before icing,

If you want my easy but delicious Toblerone icing recipe, sing on out and I will deliver! It's pretty famous!