This photo doesn’t do it justice! Mia and I had seen a recipe for a similar cake, but we didn’t have all the ingredients and wanted to take a yummy pud/cake to a family get together.  We adapted the recipe and came up with this scrumptious cake.  It’s a bit fiddly and uses plenty of bowls, but it’s well worth it.

INGREDIENTS

250g Butter

250g Dark Chocolate

300g GF Flour

2 1/2 tsp GF Baking Powder

1 1/2 tsp Xanthum Gum

25g Cocoa Powder

5 Eggs

300g Granulated Sugar

1/2 cup Strong black Coffee

1/2 cup Milk

1 1/4 tsp Bicarbonate of Soda

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METHOD:

1. Preheat oven to 180 C
2. Grease and line a cake tin (25cm)
3. In a small saucepan, put a couple of inches of water in and place a heat proof bowl inside.  Break up the chocolate into pieces and put them into the bowl with the butter.  Have on a low heat and gently melt the chocolate and butter together.
4. Take off heat to cool for a few minutes.
5. Meanwhile, in a separate medium size bowl mix together the flour, baking powder, cocoa.  Mix thoroughly.
6. Then in a separate large bowl or mixer put the eggs and sugar.  Mix for a good 5 minutes until the mixture becomes light and thick in consistency.
7. Then add the cooled chocolate mixture to the egg mixture and blend together.
8. Then gently add the flour to this mixture along with the coffee. (A spoonful of flour and then a spoonful of coffee and so on)
9. Then warm up the milk (in microwave for 45 secs) and then add the bicarbonate of soda to the milk.  It should rise and go slightly frothy.
10. Add the milk mixture to the rest of the cake mixture and mix thoroughly.
11. Pour this into the cake tin and put in oven for 1 hour.
12. Take out of oven and cool in tin for 10 minutes, before taking it out of the tin.
13. Serve upside down (flat side up) and sprinkle with icing sugar with a dash of cream or dollop of ice cream.