Need to go gluten free or just in the search for something cheerful? This spongy guten free chocolate cake base will please both!
As I lately have a little time, I had been browsing on the internet the other day. Trying to find fresh, intriguing thoughts, inspiring dishes that I’ve never tasted before, to astonish my loved ones with. Searching for a while yet could not come across too many interesting things. Just before I thought to give up on it, I discovered this yummy and easy dessert simply by luck at Suncakemom. It seemed so yummy on its photos, it called for urgent action.
It had been not difficult to imagine how it is made, how it tastes and just how much my hubby will enjoy it. Mind you, it is extremely simple to delight the man when it comes to desserts. Anyways, I went to the page and then used the step by step instuctions that were coupled with nice snap shots of the operation. It really makes life much easier. I could imagine that it is a bit of a effort to shoot pics in the midst of cooking in the kitchen because you usually have sticky hands thus i really appreciate the time and effort she put in to build this post and recipe easily followed.
With that said I am encouraged to present my own, personal recipes in a similar fashion. Thanks for the concept.
I had been tweaking the original mixture to make it for the taste of my family. I must say it turned out a terrific outcome. They loved the flavor, the thickness and enjoyed getting a delicacy like this in the middle of a busy workweek. They quite simply asked for more, more and more. Hence the next time I’m not going to make the same mistake. I am likely to double the amount .
Gluten Free Chocolate Cake credit SunCakeMom.
Preheat oven to 350°F / 180°C.
Measure dry ingredients: almond flour, rice flour, cocoa powder stevia and baking powder.Put them in a mixing bowl and mix them well.
Separate eggs. Put egg whites in a mixing bowl and the yolks into a cup.
Beat egg whites in high speed until hard peaks form.
Turn beater into low speed and pour yolks into the whites one by one.
Turn beater off and fold dry ingredients and melted chocolate into the beaten eggs, as well. Mix until you get an even pastry.
Pour it into a bread tin and put it into the preheated oven for 50 minutes to bake.
Meanwhile prepare the coconut cream that could be a nice complementary for our chocolate spongecake.
Put cornstarch, shredded coconut, vanilla extract and Stevia into a cup.
Measure 6 tbs coconut milk into the cup, as well.
Mix them with a wooden spoon until getting an even mixture without any lumps.
Pour the rest of the coconut milk into a medium size saucepan to heat up.
Pour the cornstarch mixture into the saucepan and stir it continuously bring the cream to boil.
Take the saucepan off the heat when the cream starts to thicken.
Serve it with the spongecake warm or cold.