Post by kickingfrog on Sept 17, 2011 18:30:14 GMT
Gluten free Chocolate Cake
Ingredients
150 grams GF Chocolate Chunks,
70% cocoa solids
110 grams Margarine Diced
125 grams Unrefined Golden Caster Sugar
4 eggs Separated, large
50 grams Gluten Free Flour
1 tsp Gluten Free Baking Powder
1 tsp Natural Vanilla Extract
Method
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Grease and line a round, loose-bottomed 20cm tin.
Place the plain chocolate and margarine into a large bowl over a saucepan of simmering water.
Heat gently to melt the contents.
Stir until the mix has melted then add the golden caster sugar.
Remove from the heat and pour into a bowl with the egg yolks, flour, baking powder and vanilla extract.
In another clean, dry bowl beat the egg whites until stiff.
Add the egg white mix one tablespoon at a time and fold into the cake mix.
Gradually mix everything together, pour into a cake tin and bake for 50 minutes.
Leave to cool for five minutes before turning out and serving with fresh cream and raspberries.
Recipe based on one from MacMillan's Little book of Treats.
original recipe found on :
www.bakingmad.com/recipes/cakes/gluten-free-chocolate-cake
Ingredients
150 grams GF Chocolate Chunks,
70% cocoa solids
110 grams Margarine Diced
125 grams Unrefined Golden Caster Sugar
4 eggs Separated, large
50 grams Gluten Free Flour
1 tsp Gluten Free Baking Powder
1 tsp Natural Vanilla Extract
Method
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Grease and line a round, loose-bottomed 20cm tin.
Place the plain chocolate and margarine into a large bowl over a saucepan of simmering water.
Heat gently to melt the contents.
Stir until the mix has melted then add the golden caster sugar.
Remove from the heat and pour into a bowl with the egg yolks, flour, baking powder and vanilla extract.
In another clean, dry bowl beat the egg whites until stiff.
Add the egg white mix one tablespoon at a time and fold into the cake mix.
Gradually mix everything together, pour into a cake tin and bake for 50 minutes.
Leave to cool for five minutes before turning out and serving with fresh cream and raspberries.
Recipe based on one from MacMillan's Little book of Treats.
original recipe found on :
www.bakingmad.com/recipes/cakes/gluten-free-chocolate-cake