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Gluten-Free
Chocolate Cake
This is not my absolute favourite but it is a great
cake, and gluten free, which makes it special, at least for me and your
other coeliac friends...
220g Plain (dark) chocolate (min. 50% cocoa solids)
1 tbsp rum or brandy tbsp strong black coffee
150g ordinary or demarara sugar (I use the moist muscavado stuff)
150 g butter
100g ground almonds
5-6 large free-range eggs, separated.
Method:
Preheat the oven to 180C/350F/Gas 4
Butter and flour an 8-inch round or square deep cake tin.
Melt chocolate, brandy, coffee, sugar and butter in a bowl over a pan
of simmering water. Mix in the ground almonds and egg yokes and stir thoroughly.
Whisk egg whites until stiff; stir a couple of spoonfuls into the the
mixture to lighten it before folding in the rest. Pour into the prepared
cake tin. Bake for 40-50 minutes.
A skewer in the centre should be reasonably clean, but not squeaky clean
as for an ordinary cake, i.e. the cake should be a little moist and squishy.
Can be dusted with icing sugar or even iced with a mixture of melted chocolate
and cream. It can even be frozen, though I've never had it long enough...
by
Lelia Doolan
24th December 2003
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