In
keeping with the gluttony that is Christmas, I thought it only fitting that I
share a recipe for a delicious chocolate cake. This recipe was passed down to
me a few months ago from my lovely boss. Due to her numerous allergies she has
become quite the expert at finding appealing gluten free, nut free and dairy
free recipes. I must say that after tasting this sweet treat you will wonder
why anyone finds it a necessity to use flour in cakes! I have made this cake for two birthdays so far and have received delightful compliments. Do not let the amount of cooking steps deter you, as this is one of the simplest cakes I have ever had the pleasure of baking! This cake is best made a
day before eating, as it needs time for the chocolate in the centre of the cake
to set.
INGREDIENTS
- 6 eggs, preferably free range
- 250g caster sugar
- 200g almond meal
- 2 tablespoons vegetable oil
- 250g dark chocolate- Lindt 70% cocoa preferred. Optional- extra 50g, roughly chopped
- Pure icing sugar
- Cooking oil spray.
COOKING
1. Beat together the eggs and caster sugar.
2. Heat oven to 180 degrees celsius, then turn temperature down to 160 degrees after 5 minutes.
3. Grease a baking tin lightly with cooking oil spray. The tin I used was round and 23cm in diameter.
4. Combine all the ingredients, except the chocolate, in a large bowl and mix well until the mixture has the consistently of batter.
5. Melt 200g of the chocolate. Chop the remaining 50g of chocolate into small pieces.
6. Add the melted and chopped chocolate to the rest of the ingredients and stir to combine.
7. Pour the cake mixture into the prepared cake tin and bake in the oven for 40 minutes.
8. Remove the cake from the oven and leave in the tin until the cake has completely cooled, as the centre of the cake will be very gooey. Not to worry, this will set when the cake has completely cooled.
9. When cake has cooled, sift icing sugar onto the top of the cake. If desired, add 50g of chopped chocolate, like I did in the picture above.
x E
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