From The Chef’s Kitchen Gluten Free Chocolate Crumb Cake

Serves 10

Ingredients

Chocolate Crumb Cake

150g Salted Butter

150g Caster Sugar

2 Medium Eggs

1 Egg Yolk

175g Gluten Free Self Raising Flour

Glenn Eldridge

The Ship

At a very young age I was inspired by my nan who ran a guest house in Felixstowe until she was in her 80’s. I trained for 4 years to get my qualifications in catering and have worked in some of the top restaurants and hotels in London and around the country. With 24 years experience I now work at The Ship in Dunwich, by far one of the best places I have worked.

My aim is to make people smile with the foods that I create and to give to the best of my ability.

300g Belgian Dark Chocolate (70%)

Strawberry Mousse

130g Mascarpone

300g Double Cream

70g Egg White

30g Caster Sugar

2 Gelatin Leaves

6 Fresh Strawberries

Belgian Chocolate Crackling

300g Belgian dark chocolate (70%)

30g Belgian white chocolate

Method

For The Chocolate Crumb Cake

Preheat the oven to 165 degrees. Melt the chocolate in a bain marie. In a mixing bowl, cream the butter and the sugar. Slowly add the eggs and mix until smooth. Sift in the 昀our and mix thoroughly, ensuring there are no lumps. Once the chocolate has completely melted, remove from the bain marie and fold into the cake batter. Line a baking tray and pour in the batter, shaking the tray to ensure the mix is evenly distributed.

Bake for 35-40 minutes and once cooked, allow to cool before turning out.

For The Strawberry Mousse

Whisk the egg whites in a blender until soft and 昀uffy and gradually add the sugar. Blend the strawberry’s until smooth. Soften the mascarpone in a separate bowl, whip the cream until soft peaks, be sure not to over whip. Add the gelatin to 50 ml of warm water until completely dissolved and add to the strawberry puree. Now combine the cream and mascarpone together and add the strawberry mix in. Carefully fold in the meringue mix to the mixture and set in the fridge until needed.

For The Belgian Chocolate Crackling

Just like before, melt the chocolate in separate bowls over a bain marie. Line a tray with cling 昀lm and drizzle the melted white chocolate into the tray.Pour over the melted dark chocolate and shake the tray until it’s completely covered. Place in the freezer until hardened.

To Finish

Once cold, turn out the chocolate crumb cake onto a chopping board, trim the edges and cut into 8 equal size pieces. Spoon the strawberry mousse into a piping bag and pipe on top of the cake, ensure you are covering the entire top. On a separate board, turn out the now hardened chocolate and cut into similar size pieces to your cake and lay on top. Serve with fresh strawberries.