Gluten free cholcolate cakes

m*pp*t

Hi there,

As the title suggests I'm looking for a recipe fora gluten free chocolate cake. I'm going to a friend's house warming party and she has the cheek to be coeliac!:D
I know that there are rakes of recipes on the internet but I don't particularly want to waste ingredients/time on a flop so if anyone has one that they've tried before I'd really appreciate the recipe!
(Also most of the recipes I've seen on the internet seem to be for uniced cakes. Is there a particular reason for this? I was going to experiment with a ganache coating but maybe somebody knows a reason why I shouldn't??)

Thanks for any help.

hootietootie

I have a couple of recipes for gluten free chocolate fudge cake, will have to find the recipes for ya, and try to post up later. Nigella does a fantastic one, its called a chocolate cloud cake-you can find it on her site. It tastes like a really rich brownie and you fill it with whipped cream(hence the cloud) Its one of the tastiest cakes I've ever tasted-and I'm not coeliac!!!

Pembily

Ingredients
Cake

* 250g dark chocolate minimum 70% cocoa solids
* 125g unsalted butter, softened
* 6 eggs: 2 whole, 4 separated
* 175g caster sugar: 75g in the cake, 100g in whites
* 2 tbspns Cointreau (optional)
* grated zest of an orange (optional)
* 23cm springform cake tin

Cream topping

* 500ml double cream
* 1 tsp vanilla extract
* 1 tbspn Cointreau (optional)
* half tsp unsweetened cocoa powder for sprinkling

Method: How to cook chocolate cloud cake

1.Preheat the oven to 180C/gas mark 4.

2.Line the bottom of a 23cm Springform cake tin with baking parchment. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
Tip

You can make this into an Easter Nest Cake by folding 200g melted chocolate into the cream topping and dotting with the sugar-coated eggs instead of the cocoa. Leave the Cointreau out of both the cake and the cream.

3.Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.

4.In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for about 35 to 40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in it's tin on a wire rack; the middle will sink as it cools.

5.When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

It is amazing





If its a sponge you want this is a good one!

Ingredients

Cake
250g butter, softened
250g caster sugar
250g GF self-raising flour
3 medium eggs

Topping
175g Butter
250g Icing Sugar
25g cocoa
1 tsp vanilla
60ml boiling water

20cm round cake tin, greased and lined with baking parchment


Method
Set the oven to 170oC/GasMark 3.


Cake
Beat the butter, sugar, flour and eggs until smooth
Spoon the mixture into the lined tin and level the surface.
Bake the cake in the centre of the oven for 1-1¼ hrs or until the sponge feels firm to the touch and a skewer comes out clean.


Topping
Dissolve the cocoa in the boiling water, making a paste. Cream the butter to
soften it, then add the sieved icing sugar and beat really well until the mixture
becomes pale in colour and light in texture. Mix in the cooled cocoa and vanilla.

Cut it in half horizontally and ice!!!!

Wantobe

Be careful of the cocoa powder= some brands may contain traces of gluten.

Unless you are absolutely certain- really, really certain= that you understand what is gluten free then I would advise against this, even though I know you are trying to do a nice thing. Coeliacs can be extremely sensitive and the risk of cross contamination from your baking utensils, cooking area etc is always present. If you are unsure, there are lots of nice gluten free products that you can buy and bring to her house.

As a coeliac I dread being invited for dinner or friends trying to make something for me= it's really difficult to refuse without offending but I've often been really sick afterwards/

Swampy

Try the two nut torte in this link. Great cake.

http://www.jamieoliver.com/forum/viewtopic.php?id=34544

Pembily

Wantobe wrote: »

Be careful of the cocoa powder= some brands may contain traces of gluten.

Unless you are absolutely certain- really, really certain= that you understand what is gluten free then I would advise against this, even though I know you are trying to do a nice thing. Coeliacs can be extremely sensitive and the risk of cross contamination from your baking utensils, cooking area etc is always present. If you are unsure, there are lots of nice gluten free products that you can buy and bring to her house.

As a coeliac I dread being invited for dinner or friends trying to make something for me= it's really difficult to refuse without offending but I've often been really sick afterwards/

But if you get the cocoa powder in the health food shop most of them say gluten free!!! You would be ok with that right?? I had a lovely 100% gluten free dinner cooked for me and it was nyommy!