Heavenly chocolate cake for picnicsThis recipe is a slightly modified version of the Heavenly chocolate cake recipe which is included in my book No Naughties: Sweet treats without sugar, wheat, gluten and yeast. To make it better suited for picnics, I’ve added some gluten-free flour so that it’s not quite so crumbly. I have also used a 21 cm (8 ¼ inch) round aluminium foil tin to bake the cake in so you can transport it easily.
Heavenly chocolate cake is my favourite chocolate cake of all times. I often make it when we have guests or take it with me as a present when we visit someone. It’s easy to make and it never lets me, or the guests, down. Cake 100 g ( ⅔ cup) dark xylitol chocolate 150 ml double cream* (little less than ¾ cup - 10 tbsp to be precise - heavy cream*) 75 g (⅓ cup) xylitol 3 large eggs 50 g ground almonds (⅓ cup almond meal) 35 g Doves Farm gluten-free white bread flour blend (¼ cup King Arthur gluten-free multi-purpose flour) 1 tsp vanilla extract Topping 100 ml double cream* (little less than ½ cup - 7 tbsp to be precise - heavy cream*) 75 g (⅓ cup) xylitol 100 g ( ⅔ cup) dark xylitol chocolate 1 tsp vanilla extract raspberries for decoration 1. Pre-heat the oven to 160C/325F/gas mark 3. 2. Put the chocolate for the cake in a heat-proof bowl together with the cream, vanilla extract and about two thirds of the xylitol. Balance the bowl over a saucepan which has some water in it. Heat gently to melt the chocolate. Stir occasionally. 3. When the mixture is smooth, take the bowl off the saucepan and stir in the ground almonds (almond meal) and the flour. Set aside. 4. Take another bowl and whisk the eggs and the rest of the xylitol with an electric whisk until their volume has tripled. 5. Fold the whisked eggs and xylitol into the chocolate mixture. Use a metal spoon. 6. Pour the cake mixture into a 21 cm (8 ¼ inch) round aluminium foil tin and put it in the oven for about 25 minutes. 7. Meanwhile, make the topping. Put all the ingredients in a heat-proof bowl. Balance the bowl over a saucepan which has some water in it and heat gently. Stir occasionally. 8. When the mixture is smooth, take the bowl off the saucepan and set aside to cool to room temperature. 9. When the cake is ready, take it from the oven and let it cool. 10. After the cake has cooled spread the topping over it. The topping will set better if you put the cake in a refrigerator for an hour or two. 11. Decorate with raspberries. * Substitutions If you want to make this cake lactose-free, use lactose-free cream instead of ordinary double cream (heavy cream). Try something different If you prefer your chocolate cake less dark, use Plamil’s xylitol-sweetened No Added Sugar Alternative to Milk Chocolate or other sugar-free milk chocolate instead of dark xylitol chocolate. Copyright © Tarja Moles. Photograph © Tarja Moles. All rights reserved. If you'd like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety: Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions. Back to Recipes |
Serves 6-8 Gluten-free Wheat-free Sugar-free Yeast-free Soya-free Peanut-free Corn-free Vegetarian Lactose-free* |