Recipe of the Month Gluten free French Chocolate Cake
This recipe is a firm favourite with the Meecham and Winstanley families. It comes from the WI Book of Home Cooking dated 1995, when gluten free cake recipes were not
Audrey Meecham as common as they are now. It is described as ‘small, rich and utterly French’. It can be eaten plain, or covered in whipped cream or chocolate icing.
Turn onto a wire rack and leave to cool.
Ingredients:
Marquise icing
50g (2oz) unsalted butter 100g (4oz) good quality dark chocolate 3 eggs, separated 50g (2oz) caster sugar 2 teaspoons cornflour or gluten free flour 50g (2oz) ground almonds Method:
Ingredients:
Heat oven to 180°C or 350°F or gas mark 4 Oil a 15 – 18cm (5 – 6ins) round cake tin; line with baking paper and oil again. Soften the butter; melt the chocolate in a basin over hot water.
150g (6ozs) good quality dark chocolate 2 – 3 tablespoons warm water 15g (½oz) unsalted butter Few drops vanilla Method: Melt the chocolate in a basin over hot water. Stir in water, followed by butter. Flavour with vanilla. Pour over cake.
Separate the eggs. Beat the butter and egg yolks into the melted chocolate. Fold in the sugar, ground almonds and cornflour/gluten free flour. Whisk the egg whites until very stiff and fold into the chocolate mixture with a metal spoon. Turn into the prepared tin and cook for about 45 minutes.
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