I had stumbled upon this recipe purely coincidentally. One of my friends is on a gluten-free diet and for her birthday I thought this would be one of the best gifts I could give her, as she loves dessert but is always at a loss, cause of gluten.
The cake is absolutely divine. It’s like a cross between a fudge and brownie – a little gooey. With a certain richness, it can be overwhelming after a couple of bites. But it’s great if one is on a low-carb diet.
Time: 1 hour
Baking Time: 40 min
Serves: 10 slices
Materials:
- 7” baking tray
- 2 saucepans
- Handmixer
- Rubber spatula
Cake Ingredients:
- Chocolate bits– 170 gm
- Butter – ½ cup
- Sugar – ¾ cup
- Salt – ¼ tsp
- Eggs – 3
- Cocoa powder – ½ cup
- Hot Coffee – ¾ cup
- Vanilla essence – 1 tsp
Method:
- Preheat the oven to 175C and place butter paper into the baking pan.
- Use a double boiler and melt chocolate and butter. Stir until the mixture is smooth.
- Stir in hot coffee, sugar and salt until it is dissolved. Remove from the heat
- Beat the eggs separately and whisk the eggs into the chocolate mixture.
- Sieve in cocoa powder and mix well.
- Pour this batter into the pan and bake for 40 min. Check to see if the cake is done.
- Remove from the oven and cool.
Glaze Ingredients:
- Chocolate bits – 56 gm
- Butter – 1 ½ tbsp
- Milk – 1 ½ tsp
- Honey – 1 ½ tsp
Method:
- Use a double boiler and melt chocolate and butter. Stir until the mixture is smooth.
- Remove from the heat and add milk and honey. Stir till smooth and glossy.
- Pour all over the cake and spread evenly.
Apron’s Advise
- Double boiler – Boil water in a saucepan, place another bowl over it.
- The center of the cake has a tendency to take longer to bake, so test it before removing the cake from the oven. Keep it for another 5 – 10 min
- While baking, cracks will appear in the cake. Perfectly normal. On cooling, the cracks will close up.
- On cooling, the cake will deflate a bit, but don’t worry!! This is perfectly fine.
Zealous Apron 