Post by Charlie on Feb 22, 2014 18:40:25 GMT
Chocolate Cake. Dairy and wheat free. Starch: 26g for whole cake (according to CronOmeter.)
Choc cake by charliearnold, on Flickr
This is completely flour free and really easy to make. It is actually a recipe for a chocolate log (swiss roll) but it seems to also work as a cake slice on its own too.
Ingredients:
5 oz/ 150g glucose powder
6 large eggs, separated
2 oz / 50g cocoa powder.
4 tablespoons cream (I use Lactofree as OK for us - this just makes it moister and creamier) But otherwise use water if needed.
1. Preheat oven to gas 8, 350F, 180C.
2. Oil and line with greaseproof paper a tin approx 11 ½ x 7 inches (29 x 18cm) and 1 inch (2.5cm) deep.
3. Place the egg yolks in a basin and whisk until they start to thicken.
4. Add the sugar and continue to whisk until the mixture thickens slightly but not too thick.
5. Mix in the cocoa powder, it will go quite thick at this stage, if too thick add cream or water. (Glucose powder can make it drier than normal sugar.)
6. In a separate bowl and with clean whisk beat the egg whites until soft peak stage.
7. Carefully cut and fold the egg whites into the chocolate mix then pour into tin.
8. Bake the cake in the centre of the oven for 20 to 25 minutes until springy and puffy.
9. Remove from oven and leave to cool in the cake tin, (it will shrink a bit, this is normal).
10. When cold turn out, remove greaseproof paper and use as you wish. If making a swiss roll with it then turn out onto an oblong of greaseproof paper dusted with glucose powder, fill with whipped cream or butter icing and roll up slowly. Or use as a slice of cake on its own as above, with safe fruit, cream it you can tolerate. Very versatile.
Choc cake by charliearnold, on Flickr
This is completely flour free and really easy to make. It is actually a recipe for a chocolate log (swiss roll) but it seems to also work as a cake slice on its own too.
Ingredients:
5 oz/ 150g glucose powder
6 large eggs, separated
2 oz / 50g cocoa powder.
4 tablespoons cream (I use Lactofree as OK for us - this just makes it moister and creamier) But otherwise use water if needed.
1. Preheat oven to gas 8, 350F, 180C.
2. Oil and line with greaseproof paper a tin approx 11 ½ x 7 inches (29 x 18cm) and 1 inch (2.5cm) deep.
3. Place the egg yolks in a basin and whisk until they start to thicken.
4. Add the sugar and continue to whisk until the mixture thickens slightly but not too thick.
5. Mix in the cocoa powder, it will go quite thick at this stage, if too thick add cream or water. (Glucose powder can make it drier than normal sugar.)
6. In a separate bowl and with clean whisk beat the egg whites until soft peak stage.
7. Carefully cut and fold the egg whites into the chocolate mix then pour into tin.
8. Bake the cake in the centre of the oven for 20 to 25 minutes until springy and puffy.
9. Remove from oven and leave to cool in the cake tin, (it will shrink a bit, this is normal).
10. When cold turn out, remove greaseproof paper and use as you wish. If making a swiss roll with it then turn out onto an oblong of greaseproof paper dusted with glucose powder, fill with whipped cream or butter icing and roll up slowly. Or use as a slice of cake on its own as above, with safe fruit, cream it you can tolerate. Very versatile.