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 some time, I had been surfing on the web yesterday. In search of fresh, fascinating ideas, inspirational meals that I have never tasted before, to amaze my loved ones with. Hunting for quite some time yet couldn’t find too many interesting things. Right before I wanted to give up on it, I stumbled on this scrumptious and easy treat simply by accident at Suncakemom. The dessert looked so fabulous on its pic, it called for quick action.
It was easy to imagine just how it is made, how it tastes and just how much my hubby will probably enjoy it. Actually, it is extremely easy to delight him in terms of desserts. Anyway, I visited the site and then used the detailed instuctions that were accompanied by impressive pics of the operation. It really makes life much simpler. I could imagine that it is a bit of a hassle to take snap shots down the middle of baking in the kitchen because you will often have sticky hands and so i pretty appreciate the commitment she placed in to build this post .
That being said I’m encouraged to present my very own recipes similarly. Many thanks for the idea.
I was tweaking the main recipe to make it for the taste of my loved ones. I can tell you it was a great success. They loved the flavour, the structure and loved having a delicacy like this in the middle of a hectic workweek. They basically asked for even more, many more. Thus next time I am not going to make the same miscalculation. I’m likely to double the volume .
For more Gluten Free Chocolate Cake check out 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.
