Gluten-free cho­co­late cake

Malta Independent - - CROSSWORD & FUN -

Prep Time 60 Min

Cook Time 45 Min

Ready in 105 Min

Serves 10


50g raw ca­cao pow­der, plus ex­tra to sprin­kle

1/2 cup boil­ing wa­ter

1 cup caster sugar

150g co­conut oil, melted, cooled 3 eggs, at room tem­per­a­ture

150g macadamia meal

1/2 tea­spoon bi­car­bon­ate soda

Pinch salt

Berries, to serve


1. Pre­heat oven to 170C or 150C fan-forced. Grease and line base and sides of a 22cm spring­form pan with bak­ing pa­per.

2. Com­bine ca­cao and boil­ing wa­ter in a small bowl. Cool slightly.

3. Mean­while, us­ing an elec­tric mixer with the pad­dle at­tach­ment, beat sugar, co­conut oil and eggs for 3 min­utes or un­til smooth and thick­ened.

4. Com­bine macadamia meal, bi­car­bon­ate and salt in a bowl.

5. With mo­tor on low speed, beat ca­cao mix­ture through egg mix­ture. Add al­mond mix­ture and stir un­til com­bined. Spoon bat­ter into pre­pared pan and bake for 40-45 min­utes or un­til a crust has formed but cake is still slightly wob­bly in cen­tre. Stand pan on a wire rack for 10 min­utes. Re­move sides of pan and stand to cool com­pletely. Re­move base of pan.

6. Chill cake be­fore serv­ing. Sprin­kle with ex­tra ca­cao and serve with berries.

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