Gluten Free Chocolate Cake

[MrsGokWantsatidyhouse]

Do any of you lovely MNers have a recipe for a chocolate cake that is nice and thick and gooey and not dry at all. I would like to make one as a birthday cake so it needs to be fantastic . The one on the back of the Doves Farm flour is just a bit dry, will be ok as fairy cakes probably.

Any ideas greatfully recieved.

this is a lovely sticky cake that is v moist, and you can just substitute doves farm sr flour into it

Or this is more like a baked mousse type cake

This is from here

200g dark chocolate
50g butter
3 eggs, separated
50g caster sugar
50ml single cream
110g ground almonds
150g raspberries

Preheat oven to 180 deg C.

Line 20cm springform tin with baking parchment, then coat with a little melted butter/ground almonds.

Melt the butter and choc together over a pan of simmering water.

Meanwhile, whisk the yolks and sugar together. Add the choc/butter mixture, then the cream and almonds.

Whisk the egg whites in another bowl until stiff peaks form. Fold gently into the chocolate mixture. Then fold in the raspberries.

Pour into the tin and bake for 25-30 mins- the centre should look slightly underdone.

Cool in the tin before turning out.

I haven't tried this one, and it's not exactly a cake, but it does sound very good (and I don't really like chocolate cake much!)

150g sugar
150g eggs
150g butter
75g 70% chocolate
100g ground almonds
50g rice flour/ gluten free flour/ or just an extra 50g ground almonds

Beat sugar and eggs together until pale and fluffy. Melt butter and chocolate together (fine in microwave but just 20 seconds at a time then stir) and whisk into eggs/ sugar. Don't worry if it looks a bit split, add the ground almonds and gf flour and mix until smooth.

Use a non-stick baking tray or line with non-stick parchment and pour the mix on top. Bake at 140c for about 20 mins then check by inserting a knife into the centre, if comes away clean cake is ready. If not, give another 5 mins and check.

For a filling, melt 100g chocolate and whip 200g cream. Add the cream to the chocolate and mix quickly. Cut the cake in half and spread the filling over one half then sandwich together.

A nice shiny ganache to pour over the top is 110g chocolate and 120g butter: melt together then mix well. Pour over the cake starting in the centre and working out to the edges.

It's a very chocolatey, gooey cake. My favourite. It's even gooier if you use all ground almonds but hard to cut so I prefer to add just a bit of GF or rice flour.

Wow! thanks ladies, looks like I will be busy over the next couple of days making cakes to see which one comes out right for me

Your are stars.

Sorry, stumbled here by mistake - could of sworn I read guilty free chocolate cake. Wishful thinking!...

Hmmm! that would be good cilitbang

I've made a gluten free cake (lemon drizzle I think) with mash potato - worked BRILLIANTLY. Tasted lovely not noticeably different to 'normal' cake and slightly gooer than a n average sponge.

www.bbcgoodfood.com/recipes/5870/glutenfree-lemon-drizzle-cake

Cheers for that link Helium