Need to go gluten free or just in the search for something cheerful? This spongy guten free chocolate cake base will please both!
As I currently have a little time, I had been browsing on the web a few days ago. Looking to find fresh, challenging thoughts, inspirational dishes that I have never used before, to delight my loved ones with. Hunting for quite some time unfortunately couldn’t come across too many interesting stuff. Right before I thought to give up on it, I found this fabulous and simple treat simply by chance over Suncakemom. The dessert looked so fabulous on its snapshot, it required immediate actions.
It had been not difficult to imagine the way it’s created, its taste and how much my hubby is going to like it. Mind you, it is extremely simple to please the guy in terms of cakes. Yes, I am a lucky one. Or maybe he is.Anyhow, I went to the page and simply followed the comprehensive instuctions that have been accompanied by wonderful photographs of the method. It just makes life less difficult. I could imagine that it’s a bit of a hassle to shoot snap shots down the middle of baking in the kitchen as you may normally have gross hands thus i really appreciate the hard work she devote for making this blogpost and recipe conveniently followed.
With that said I’m inspired to present my personal dishes in a similar way. Many thanks for the thought.
I had been fine tuning the original recipe to make it for the taste of my family. Need to mention it was a terrific success. They loved the flavor, the consistency and enjoyed getting a sweet like this during a lively week. They ultimately asked for even more, more and more. Hence the next occasion I’m not going to commit the same miscalculation. I am gonna multiply the volume .
Gluten Free Chocolate Cake first published on suncakemom.
Pastry:
Preheat oven to 350°F / 180°C.
Measure dry ingredients: almond flour, rice flour, cocoa powder stevia and baking powder.Put them in a mixing bowl and mix them well.
Melt chocolate.
Separate eggs. Put egg whites in a mixing bowl and the yolks into a cup.
Beat egg whites in high speed until hard peaks form.
Turn beater into low speed and pour yolks into the whites one by one.
Turn beater off and fold dry ingredients and melted chocolate into the beaten eggs, as well. Mix until you get an even pastry.
Pour it into a bread tin and put it into the preheated oven for 50 minutes to bake.
Meanwhile prepare the coconut cream that could be a nice complementary for our chocolate spongecake.
Cream:
Put cornstarch, shredded coconut, vanilla extract and Stevia into a cup.
Measure 6 tbs coconut milk into the cup, as well.
Mix them with a wooden spoon until getting an even mixture without any lumps.
Pour the rest of the coconut milk into a medium size saucepan to heat up.
Pour the cornstarch mixture into the saucepan and stir it continuously bring the cream to boil.
Take the saucepan off the heat when the cream starts to thicken.
Serve it with the spongecake warm or cold.