A lovely gluten free chocolate cake with raspberries recipe, can I have some more please.
125g (4oz) plain chocolate, broken up
125g (4oz) butter, at room temperature
100g (3½oz) light muscovado sugar
100g (3½oz) golden caster sugar
2 medium eggs, lightly beaten
100ml (3½fl oz) natural yogurt
1 teaspoon vanilla essence
200g (7oz) stoneground brown rice flour
1½ level tsps gluten-free baking powder
1 level tsp bicarbonate of soda
200g (7oz) raspberries
1-2 tbsps icing sugar, sieved
20cm (8in) spring-form tin, greased and lined with baking parchment
Set the oven to 180°C/Gas Mark 4.
Put the chocolate into a heatproof bowl and microwave on High for 2 mins. Stir to check the chocolate has melted. Microwave for 30 seconds longer if needed. (Alternatively, put chocolate in a bowl over a pan of simmering water, until it melts.)
Cream the butter and sugars together, until light and fluffy. Gradually whisk in the eggs, add the chocolate, then mix in the yogurt and vanilla essence.
Fold in the flour, baking powder and bicarbonate of soda until combined. Spoon the mixture into the tin. Bake for 45 mins, then turn off the heat and leave the cake in the oven for 45 mins, to cool slowly.
Arrange raspberries on top of cake and dust with icing sugar. Cut into slices to serve.
Foods You Can Ltd accepts no responsibility for the accuracy of any information/prices contained on the pages within this site, information is provided as a guide only. Please see our terms and conditions for more details.