Even though I say so myself, this is the best ever
chocolate cake I’ve eaten.
It might be because of the gluten in other cakes but I
think that the taste and the constancy in this cake are just heavenly.
Imagine a chocolate heaven and this is it!
How to make this wonderful cake?
It’s easy and there are just a few things you’ll need.
GLUTEN FREE CHOCOLATE CAKE
200 g of butter
2,5 dl of sugar
5 dl of potato flour
2 tea spoons of baking powder
3 eggs
1 tea spoon of vanilla
100 g of dark chocolate
1 dl of cream
IN THE MIDDLE
Raspberry jam
ON THE TOP
100 g of dark chocolate
1 dl of cream
1. Take butter out of the fridge and let it sit for
few minutes until it starts to soften. Mix the butter and sugar and stir until they
are soft foam.
2. Mix the potato flour with the baking powder well.
Then stir them together with the butter and sugar, making sure that the
resulting mix is uniform. Use a sieve if necessary.
3. Add the eggs to the mix one by one, carefully and
mixing with a steady hand. Make sure the resulting mix is uniform.
4. Add the dark chocolate to the cream and melt it either
on the stove or in the microwave oven. Make sure that the chocolate won’t burn
or it’ll become bitter.
5. Add the chocolate/cream mix to the batter when it
has cooled off. Add the vanilla and mix well.
6. Pour into a buttered baking dish and bake in 175 C
for about 45 minutes.
7. Let the cake cool of and then cut it in two halves.
Put the raspberry jam in the middle and place the other half on the top of the
bottom half.
8. Mix the dark chocolate with the cream and melt it.
Don’t let it burn or it will become bitter. Pour it over the cake while it’s
still warm. Let the cake cool of, more time you let it sit in the fridge the
better it becomes. The taste is best after about two days.
ENJOY!
