Tag Archives: gluten-free chocolate cake

Buckwheat chocolate cake (gf) and unfettered ambitions

chocolatebuckwheat

My latest goal in life is to photograph Hugo and Java together, at the same time, in the same place and, if at all possible, sitting still. Never let it be said that I lack ambition. I recently told Hugo — well asked really; Hugo isn’t the sort of dog you order about — to sit while I took a photo of him. Since then, the moment he catches a glimpse of a camera lens he sits and tilts his head just enough to do his profile justice. I think he may be the reincarnation of one of Pavlov’s dogs. Java, on the other hand, not so much. Once she’s outside, under no circumstances does she ‘do’ sitting. Or even standing still. So I have one unnaturally static dog pouting into the camera and flaunting his best side like a runway model who’s just tossed her cookies, and the other who is nothing but a distant white blur. I have a feeling that I set the bar pretty high for myself, because so far all I’ve managed are these: The Pout and The Blur.

hugosit

javablur

This cake, on the other hand, was a great success. Inspired from a David Lobowitz recipe, it really is one of the lightest, most delicious chocolate cakes ever…

Ingredients (10 servings)

170g dark chocolate (minimum 70% cocoa)

115g coconut oil

1 teaspoon vanilla extract

1 tablespoon rum (optional)

4 eggs, separated

100g cane sugar

100ml plain yoghurt

70g ground almonds (you could substitute ground hazelnuts)

40g buckwheat flour

Pinch of salt

1 teaspoon bicarbonate of soda

Preheat the oven to 180ºC and prepare a medium-sized loaf tin. Melt the chocolate and coconut oil until smooth and add the vanilla extract and rum. Whisk the egg yolks, sugar and yogurt until light and smooth and then combine with the melted chocolate/coconut oil. Mix the ground almonds, buckwheat flour, salt and bicarbonate of soda together and then combine well with the egg yolk and chocolate mixture. Whisk the egg whites until they form soft peaks and gently but thoroughly fold into the chocolate mixture. Pour the mixture into the loaf tin and bake for 30 minutes. Remove from the tin and leave to cool. Delicious served alone or with Greek yoghurt or ice cream.

 

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Flourless chocolate cake (gf) and slovenly asset management

chocbeetcake

Based on my current posts, anyone would think that we currently existed solely on a diet of chocolate cake. Last week I scored a significant hit of carrots and beets from our neighbour, Yvette. Unfortunately the carrots disappeared within the hour; our asset management leaves a lot to be desired at the moment. Yesterday my husband drove off with his wallet and ID card on the roof of the car (both were later found in the track a kilometre from the house) and I had my Visa card confiscated by a very uppity machine (don’t let’s go there). Back to the disappearing carrots: Texas, the equine retiree with a highly inflated sense of entitlement, broke into the storage grange and scoffed the whole ‘hit’! To my further shame, he also chewed Yvette’s straw basket to bits. Anyway, he was about to move on to the beetroot when I discovered him. Luckily the beets were recovered, almost slobber-free, and I was able to whip up this cake.

texasccarrots

Beetroot has plenty of health benefits: It lowers blood pressure, boosts stamina, fights inflammation, supports detoxification and helps prevent cancer. It is also fibre-rich and a very rich source of vitamin C, folic acid, potassium and manganese.

This is another adaptation from Amber Rose’s wonderful book ‘Love, Bake, Nourish’.

Ingredients (serves 8-10)

300g cooked beetroot, peeled and puréed.

4 large free-range eggs, beaten

4 tablespoons honey

1 teaspoon vanilla extract

1 tablespoon organic cocoa powder

1 teaspoon baking powder

1 pinch of salt

125g ground almonds

125g min. 70% cocoa solids chocolate

1 teaspoon of rum (optional)

4 tablespoons olive oil

Preheat the oven to 180°C and grease and prepare a 22cm cake tin. Mix the beetroot, eggs, honey, vanilla extract, cocoa powder, baking powder and salt, beating well. Once the ingredients are well combined, fold in the ground almonds. Melt the chocolate in the rum over a low heat and add the oil. Stir the chocolate and oil into the existing mixture, combining well. Transfer to the cake tin and bake for 35 minutes, or until a fork inserted into the centre comes out clean. Leave to cool before serving, lightly dusted with cocoa powder.

Coconut chocolate mousse cake (gf)

coconutchoccake

Asparagus season is here again and with it, the Great Asparagus Stand-off; my husband likes them best lightly boiled, I am partial to roasted. Léo likes them not at all, so I’m doing a recipe for chocolate cake. 😆

This cake, adapted from the recent cookbook ‘Honestly Healthy‘, is positively ambrosial. I’m sure it would be delicious without my alterations, but I have an almost pathological need to customise recipes. This cake also freezes well; I always freeze cakes in ready-cut slices because they would disappear far too quickly otherwise. Even a card-carrying chocoholic like me refuses to stoop so low as to actually break her teeth on frozen food in order to get a ‘fix’.

Ingredients (serves 10)

100g coconut flour

50g organic cocoa powder, sifted

500ml almond milk

60g coconut oil (melted)

60g salted butter (melted)

130g agave syrup

2 tablespoons yacon syrup*

4 eggs, beaten

Preheat the oven to 150°C and lightly grease a cake tin (I used a 24cm diameter tin). Combine the coconut flour and cocoa in a bowl. In another bowl combine the ‘wet’ ingredients (milk, oil, syrups, butter and eggs) and then fold the two lots of ingredients together. Transfer the mixture to the cake tin and bake for about 40 minutes (or until a skewer inserted into the centre of the cake comes out clean). Leave the cake to cool before transferring to a plate and dust with cocoa powder before serving.

* Yacon syrup is extracted from the roots of the yacon plant, indigenous to the Andes mountains. It has low glycemic index (it’s suitable for diabetics) containing up to 50% FOS (fructooligosacharides).

Almond chocolate cake

You may have noticed that I never use normal flour in my recipes. This isn’t only because eating refined wheat flour is about as nutritious as snacking on yesterday’s newspaper, but because I’m wheat-intolerant. It’s not something I harp on about a) because it’s boring and b) because I’ve noticed that not ‘tolerating’ is something that brings out the devil in a lot of people. I’ve lost count of the number of times people have offered me something that is quite patently going to have me doubled up in agony within the next twelve hours and refused to take no for an answer when I decline: ‘Oh go on, I’ve just made it, a little bit won’t hurt, surely…’ It’s as if I’m saying no to be awkward, or to be interesting or different. Err no, if I wanted to be awkward I’d ask you to serve it to me sprinkled with powdered rhino horn, and if I wanted to be interesting or different I’d dye my hair indigo and take up mud pit belly flopping.

This cake, regardless of your ‘wheat status’, is divine. It will leave you wondering why you ever made chocolate cakes with wheat flour. The fact that it uses powdered almonds means that, for a chocolate cake, its GI is quite low and that it contains valuable nutrients. It also has a fairly low sugar content.

Ingredients

5 eggs

130g cane sugar

140g powdered almonds

60g butter

60g coconut oil

125g dark chocolate (preferably 90% coco)

pinch of bicarbonate of soda

1 tsp baking powder

Preheat the oven to 150°C. Melt the chocolate with the butter and coconut oil. Once melted, add to the sugar, egg yolks, almonds, bicarbonate of soda and baking powder. Whisk the egg whites until stiff. Fold the egg whites into the chocolate mixture and pour into a 20cm cake tin. Bake for 45 minutes.