Chocolate Cake
Ingrediënten
- 75 g coconut oil melted, plus extra for greasing
- 400 g can kidney beans rinsed and drained
- 100 g rice flour
- 50 g gluten-free cocoa powder plus extra for sifting
- 1½ teaspoons gluten-free baking powder
- 125 g light muscovado sugar
- 3 large eggs
- raspberries to serve
Instructies
- Grease a 20 cm spring-form cake tin with coconut oil and line the base with nonstick baking paper.
- Place all the ingredients in a food processor or blender and blitz to a smooth batter, then spoon the mixture into the prepared tin.
- Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes until a skewer inserted into the centre comes out clean.
- Leave to cool slightly in the tin, then turn out on to a wire rack and leave to cool completely before serving.
- Sift with cocoa powder and serve with a few raspberries.
Notes / Tips / Wine Advice:
For chocolate mousse,
melt 225 g chopped gluten-free plain dark chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Add 10 g (⅓ oz) butter, 1 tablespoon brandy (optional) and 3 large egg yolks, one at a time, stirring until combined. Leave to cool slightly. Whisk 3 egg whites in a large clean bowl until just stiff. In a separate bowl, beat 150 ml double cream until lightly whipped, then fold the cream and egg whites into the chocolate mixture. Spoon into 6 small glasses or ramekins and chill for at least 1 hour before serving. Calories per serving 383--------------------------------------------------------------------------------------------------
