Thursday, December 31, 2009

Chocolate Cake is SO 2009

"Time is a companion
that goes with us on a journey.
It reminds us to cherish each moment,
because it will never come again.
What we leave behind is not as important
as how much we have lived."
~ Captain Jean-Luc Picard, Star Trek: Generations ~

Chocolate Cake Recipe
(gluten-free)


It sank in the middle but it tasted yum and that's all that matters to me!

Ingredients for cake:
  • 3 eggs
  • 220ml sugar (I substitute 220ml honey)
  • 60ml oil (I use cold-pressed sunflower/olive oil)
  • 1 cup cake flour (I use Nature's Choice gluten-free cake flour)
  • 60ml cocoa powder (I use Nomu cocoa powder [90ml if using honey instead of sugar to compensate for the extra liquid])
  • 125ml hot water
  • 10ml baking powder (I use 1/2 tsp bicarb + 1 tsp creme of tartar)
  • 2ml salt
  • 5ml vanilla essence (I leave this out entirely)
  • P.S. For a never-fail, moist cake; stick to the original ingredients. If you don't mind a cake that sinks slightly in the centre but prefer not to use sugar, then use the substitutions).
Method:
  • Whisk eggs and sugar (or honey) together.
  • Whisk in oil.
  • Melt cocoa powder in hot water and allow to cool slightly. Then whisk it into the sugar (or honey) and egg mixture.
  • Add in the vanilla essence if you are using it.
  • Mix in flour, salt and baking powder (or bicarb + creme of tartar).
  • Bake in a buttered oven dish for 25 - 30 minutes at 180 degrees Celsius.
Ganache Icing Ingredients:
  • 100g dark chocolate (at least 50 - 70% cocoa solids)
  • 2-4 Tbsp cream
  • 1 Tbsp honey
  • 1 tsp butter
Ganache Method:
  • Melt the dark chocolate into the cream on low heat.
  • Add honey if you'd like a sweeter taste.
  • Add butter once off the heat to give the icing a nice sheen.
  • Sprinkle with almond nibs to decorate.
Born-up-a-tree, thanks for reading/commenting in 2009
and have a fun (but safe) New Year's Eve!

xxx

5 comments:

LENORENEVERMORE said...

yummm
Chocolate me likey!!!
Happy New year dear~
SWEET*

Elizabeth said...

Psst! I have this past life as a dessert baker - was in fancy restaurants, got good reviews. At about the same time I was close to someone with gluten intolerance. I know things.

LOL

Juanita said...

L -
If you dig choccie, then you simply HAVE to try the Lindt Dark Hazelnut. It's out-of-this-world good. The perfect balance of dark, sweet and nutty.

Cadburys is making this Cashew and Coconut Chocolate and it is srumdeelishness personified (but I've heard that Cadburys in various parts of the world tastes REALLY different apparently!)

E -
If you know things that can lead to delicious things flying out my oven, then PLEASE do tell :-)

Any adaptable normal or already gluten-free baking recipe would be very much appreciated! If you feel like throwing any my way when you have a chance please, my e-mail address is:
juanita@therecanbeonlyjuan.com

Elizabeth said...

I used to have a stack of recipe cards and a book, all gluten free. I wonder where they are, or if I still have them!

I remember being able to use a lot of Asian foods without modification... and I'll bet I have or can figure out a hazelnut torte recipe. :)

JuaNita said...

Oh this is so gona ruin my diet and I blame you!! haha! Oh chocolate..dangerous yet enticing :-P