Tag Archives: chocolate

Chocolately, chocolately chocolate cake

Yesterday Luke and I were invited over by our friends Robin and Clarisse to play board games, a perfect Sunday afternoon activity. We played Dixit and Small World (I recommend watching the videos I’ve linked to the games, they explain them perfectly), Luke and I hadn’t played either of these before, they were both really fun. I particularly enjoyed the afternoon, as I won! Both games! Yippee!

Unfortunately this didn’t put me in the good books with our hosts, who are both seasoned board game players, luckily though I bought this cake along to share, and all was forgiven.

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Chocolate Buckwheat Cake
Adapted from David Lebovitz

170 grams 70% dark chocolate
115 grams salted butter (or unsalted butter and 1/2 teaspoon of salt)
4 eggs
1/2 cup raw sugar
1/3 cup plain full fat yogurt
1 teaspoon powdered vanilla
3/4 cup of almond meal
1/4 cup buckwheat flour

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Melt the butter and chocolate together, I did this in the microwave on reduced power. David says to do this in a bowl over simmering water. To each his own. Either way, melt together until smooth.

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Whisk the four egg yolks, 1/4 cup of the sugar, yogurt and vanilla together in a large bowl. Whisk in the melted chocolate and butter, then stir in the almond meal and buckwheat flour.

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Whip the egg whites until they form soft peaks. Gradually whip in the other 1/4 cup of sugar until and keep whipping until the whites are in firm peaks. Slowly fold the whipped egg whites into the chocolate mixture until it’s just combined.

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Pop the cake batter into a springform tin, and bake for around 30 minutes, leaving the center still a little soft. Let cool for 10 minutes, then remove from the cake tin.

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This cake was so yummy, very soft and almost puddingy, and very, very chocolatey. David also suggests making it with hazelnut meal, I’m going to try this next time. Yum!

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Chocolate cake for rainy days

On cold, wet, stay-at-home days, I want a cake that I can mix up quick, throw in the oven, carve a hunk off and eat in front of the telly.  This is that cake.  It’s not fancy, it’s a nice, simple nanna chocolate cake. I used a variety of gluten-free flours, the original receipe used regular self-raising flour.  Do as you will.

Gluten-free chocolate cake
Adapted from CWA Cakes

3/4 cup of almond meal
3/4 cup of brown rice flour
1/2 cup of gluten-free flour
4 teaspoons of baking powder
2 tablespoons of cocoa
1 cup of raw sugar
1/2 cup of brown sugar
1 1/2 cups of milk
2 eggs
2 tablespoons of canola oil

Mix the dry ingredients together, you most likely should sift them, but I never bother.  Very Nigella of me. Add the wet ingredients and mix well for a minute or so.

Pour into a greased and lined baking tin, I used a square one to great success.  Bake at 180C for 40 minutes or so.  I find that cooling in the tin for 10 minutes is usually necessary for gluten-free cakes, or they fall apart.  Cut into a rough square and shove in your face.

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Cupboard cake

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This is a cake that I made up. Daring. It isn’t the prettiest cake I’ve ever made, in fact it is pretty ugly, but rest assured that it tastes darn good!

Chocolate, coconut and banana cake
Adapted from various banana and vegan chocolate cake recipes, using my brain

1 cup coconut flour
1/2 cup quinoa flour
1 cup raw sugar
1/4 cup cocoa
1/2 teaspoon powdered vanilla
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white vinegar
1 1/2 cups water
2 mashed bananas

Mix dry ingredients together, then bung in the wet ingredients and the bananas and stir.

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Spread into a square lined tin and bake at 180 degrees for 40 minutes. Let cool slightly, and top with cream cheese icing. Serve on your prettiest plate to make up for the cake’s knuckled facade.

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Go mad for … brownies!

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I was in desperate need of these today, and delighted in eating them while watching The Biggest Loser. Judge me. I don’t mind.

Gluten-free Brownies
Recipe adapted from David Lebovitz. Makes 16.

110 grams of unsalted butter
200 grams of dark chocolate
A pinch or two of flaked salt
3/4 cup of raw sugar
2 large eggs, at room temperature
1 tablespoon cocoa
3 tablespoons of cornflour
1/2 cup of chopped dates or sultanas
1 cup of white chocolate chips

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Line the inside of a square or rectangle slice pan with baking paper and grease with butter or non-stick cooking spray. Turn the oven on. Duh.

Melt the butter, chocolate and salt in a saucepan over very low heat on the stove top, stirring constantly until melty and smooth.

Remove from heat and stir in the sugar and the eggs.

Stir together the cocoa powder and cornflour in a small bowl then stir them into the chocolate mixture.

Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. David swears that this is the MOST IMPORTANT PART. Who am I to argue?

Add the dates/sultanas, chocolate chips (or chopped nuts if that’s your deal) then pour and scrape the batter into the pan.

Lick the bowl, spoon and spatula.

Bake for thirty minutes in a 180 degree oven, or until the brownies feel just set in the center.

Remove from oven and let cool completely before removing from the pan and slicing.

Eat! Try to leave some for others …

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Wash up. Boo.

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