Gluten Free Chocolate Cake

This link was emailed to me this weekend. I haven't tried the cake, but I wanted to put the info here in case it isn't online much longer, as it was posted to an Online newspaper.

http://www.sundaylife.co.uk/features/article3294148.ece
Sunday, December 30, 2007

By Paula McIntyre

Quote :

....Nothing beats a chocolate cake to shoo away the winter blues and the cake here combines fluffy wheat-free chocolate heaven with a cream topping and praline for crunch.

Making caramel might seem like a sophisticated, complicated thing, but it's essentially just melting sugar until it goes a rich amber colour.
The main thing to remember is to not stir the sugar as it will form crystals. Also be careful - I still have the scars from being haphazard with caramel in my misspent youth!

To turn this into praline, toss in some toasted flaked almonds when it's amber coloured and turn onto non-stick parchment paper.

Greaseproof paper won't do the same job - you'll spend ages picking it off. When the praline is cold, which will take about 20 minutes, break it into pieces and stick these up into the creamy topped cake for a wacky effect.

You could make the cake and store in a tin for up to a week. After adding the cream and praline, eat as soon as possible.

Gluten-free chocolate cake with vanilla cream and praline shards

150g softened butter

75g light muscovado sugar

75g castor sugar

3 eggs

75g gluten free flour, preferably a flour for bread baking

75g ground almonds

1 teaspoon baking powder

3 tablespoons of good quality cocoa - Green and Black's is excellent

Pre-set your oven to 180°C. Butter and line the bottom of a 10 inch cake tin with non-stick parchment paper.
Beat the butter, muscovado sugar and castor sugar together until pale and fluffy.
Beat in the eggs one at a time. Sift the flour and cocoa together and fold into the mix. Fold in the almonds and baking powder.
Pour into the tin, smooth off the top and bake for 25 minutes or until an inserted skewer comes out clean. Cool on a wire rack.

Vanilla Cream
200ml double cream

1 tablespoon icing sugar

1 teaspoon vanilla extract

Whip the cream to soft peaks and fold in the sugar and vanilla.

Praline Shards

150g castor sugar

75g toasted flaked almonds

Heat the sugar in the bottom of a heavy based saucepan.

Cook without stirring as this will cause the caramel to crystallise, until the sugar forms a deep amber coloured syrup.

Fold in the almonds and turn onto a tray lined with non-stick parchment paper.

Allow to cool and then break the praline piece into shards.

Spread the cream over the cold cake and garnish with the praline.

I love pralines! thanks!

This is our first appearence on Google! Congratulations!

Do a google search using these words in this order

kosher organic gluten free peculiar

and you will see this thread is second in the list!

Our
Fleishig ( Meat, but also in this thread, prepared Fish) thread is next on there as well!

awesome!

I just realized that recipe is European. I don't know how to convert that, is there a chart online that can help me that you know of?

the tablespoon and teaspoon are the same.
110 milliliters = 1/2 cup

This should help you with the others though http://www.metric-conversions.org/weight/grams-to-ounces.htm

thanks!