GF Chocolate Mud Cake
I made this up after I got sick of not having cake. After a few failed attempts I got it right. It's a tad complicated to make but sooo worth the effort.
Ingredients:
- 1/3 (1.5 ounces) Cup Rice Flour/ Almond Meal/ GF flour (I like it best with Brown Rice Flour)
- 1/3 (2.6 ounces) Cup Castor Sugar
- ½ teaspoon of GF baking powder
- 250g (9 ounces) Butter (unsalted is best)
- 200g (7 ounces) Good Dark Chocolate
- 1 ½ Teaspoons of GF Vanilla Extract
- 5 eggs, separated.
Method:
1. Preheat oven to 120oC (110oC Fan Forced) [248oF and 230oF respectively] and grease a 20cm (8 inch) round cake tin, lining the bottom with baking paper.
2. Place butter and chocolate in a medium sized saucepan and melt over medium heat, set aside.
3. Place egg yolks, sugar and vanilla in a bowl and beat with a hand held mixer until thick and pale.
4. In a clean bowl beat egg whites until they form stiff peaks (I actually normally do this step first, and then you don't have to clean the beater to beat the egg yolk mixture).
5. Pour the chocolate mixture into the egg yolks and fold in with a spatula. Once the mixture is even, add the flour and again fold in gently.
6. Add the egg whites and fold in gently with the spatula till the mixture is even in colour.
7. Pour the mixture into the tin and place in oven. Do not tap tin to even out mixture as you will lose the air bubbles.
8. Bake for approximately 1 hour and 20 minuets or until a skewer test comes out clean. Serve with cream and strawberries or top with chocolate and cream icing.
Ingredients:
- 1/3 (1.5 ounces) Cup Rice Flour/ Almond Meal/ GF flour (I like it best with Brown Rice Flour)
- 1/3 (2.6 ounces) Cup Castor Sugar
- ½ teaspoon of GF baking powder
- 250g (9 ounces) Butter (unsalted is best)
- 200g (7 ounces) Good Dark Chocolate
- 1 ½ Teaspoons of GF Vanilla Extract
- 5 eggs, separated.
Method:
1. Preheat oven to 120oC (110oC Fan Forced) [248oF and 230oF respectively] and grease a 20cm (8 inch) round cake tin, lining the bottom with baking paper.
2. Place butter and chocolate in a medium sized saucepan and melt over medium heat, set aside.
3. Place egg yolks, sugar and vanilla in a bowl and beat with a hand held mixer until thick and pale.
4. In a clean bowl beat egg whites until they form stiff peaks (I actually normally do this step first, and then you don't have to clean the beater to beat the egg yolk mixture).
5. Pour the chocolate mixture into the egg yolks and fold in with a spatula. Once the mixture is even, add the flour and again fold in gently.
6. Add the egg whites and fold in gently with the spatula till the mixture is even in colour.
7. Pour the mixture into the tin and place in oven. Do not tap tin to even out mixture as you will lose the air bubbles.
8. Bake for approximately 1 hour and 20 minuets or until a skewer test comes out clean. Serve with cream and strawberries or top with chocolate and cream icing.