Posts Tagged: gluten free chocolate cake


22
Apr 13

Espresso chocolate moelleux

 

Espresso chocolate moelleux

Espresso chocolate moelleux

Having recently learnt how to make the perfect cup of coffee, I’ve been busy practicing at home and decided to try baking with a delicious shot of espresso.

I just prepared a standard shot of coffee in exactly the same way as I would to make a cup of coffee using my machine at home and left it to cool. You don’t want to use hot liquids when you are baking, as it will affect the properties of the other ingredients in the mix. This is particularly the case when baking with eggs, as if they come into contact with any hot liquids, they will curdle.

I was mulling over what to make and decided on a moelleux, which is a deliciously dense and moist chocolate cake that’s very popular in France. It’s quite like a lighter version of a brownie and is very easy to make.

I’ve also been using a Gaggia Carezza coffee machine from John Lewis which works extremely well and is a lot cheaper than the models I tried on my coffee making masterclass.

Espresso chocolate moelleux

Makes 12 large slices

Ingredient 

225g 70% cocoa dark chocolate

1 shot espresso, cooled

225g vanilla caster sugar

225g butter

3 large eggs, beaten

1 tsp vanilla extract

Pinch sea salt

65g plain four (gluten free or wheat flour)

1 tsp baking powder

Method 

1)   Preheat the oven to 180C. Grease and line a 9” square baking tin with non-stick baking paper.

2)   Carefully melt the chocolate in a bain marie or in the microwave. Once melted, stir in the cooled coffee and allow to cool.

3)   Using the Kitchen Aid, whisk the butter, sugar and vanilla extract together until light and fluffy. Add the eggs, vanilla and sea salt and pour in the melted chocolate. Whisk well until the chocolate is evenly combined with the butter and sugar

4)   Sift in the flour and baking powder and fold in to the mix gently. It will be a light and fluffy cake mixture by now.

5)   Spoon into the prepared tin and level off using a spatula. Bake for 25-30 minutes until the top has formed a crust. The middle will still be pretty wet.

6)   Allow the cake to cool in the tin for at least 45 minutes before turning out onto a wire rack to cool. It can be sliced when cold or refrigerated overnight and then cut the next day.


4
Oct 12

A very nice chocolate cake recipe

A dense, moist chocolate cake which keeps well. It’s a great cake to make for a celebration, or a dessert for a dinner party, or just because it tastes amazing. It’s naturally gluten free and is delicious eaten chilled.

Gluten free chocolate cake

Ingredients:

For the cake:

  • 200g dark chocolate, chopped
  • 150g butter, cubed
  • 6 eggs, separated
  • 75g caster sugar
  • 200g ground hazelnuts

To finish the cake

  • 3 tbsp double cream
  • 50g dark chocolate
  • Fresh raspberries

Method:

1) Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm/8″ round springform cake tin. Line base and side with baking paper.

2) Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.

3) Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.

4) Place egg whites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of egg whites into chocolate mixture. Gently fold remaining egg white through chocolate mixture.

5) Pour mixture into prepared pan. Bake for 45 minutes or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

6) Make Chocolate icing: Place chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Decorate with fresh raspberries

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