Gluten Free Chocolate Fudge Cake Food

DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE

Steps:

• Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
• Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
• Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
• Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

GLUTEN-FREE MOIST CHOCOLATE CAKE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
• Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
• Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

FUDGY GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray.
• In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain.
• Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms.
• Mix in cream and vanilla until completely combined.
• Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined.
• Fold in chocolate chips.
• Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake.
• Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs.
• Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter.
• Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!

GLUTEN FREE CHOCOLATE FUDGE CAKE

Steps:

• Pre-heat the oven to 180.c and line 2 x 20cm sandwich tins with baking parchment and butter the sides to stop the mixture sticking.
• Place all the cake ingredients into a food processor and mix until smooth, scraping down the sides and re-mixing until well combined.
• Divide the mixture between the two cake tins and bake in the oven for 30 minutes until cooked through and springy to touch. Leave for a couple of minutes and then turn out onto a wired rack to cool completely.
• Meanwhile make the fudge frosting icing by placing all the ingredients into the cleaned food processor and mix until smooth, again scraping down the sides and re-mixing until well combined.
• Sandwich the two sponges together with around a 1/3 of the frosting, add a further 1/3 to the top and a 1/3 to the sides of the cakes, smoothing as best you can with a spatular until the entire cake is covered with fudge frosting.
• Decorate the cake with chocolate shavings and fudge pieces and the devour with your loved ones. This cake should serve 10.