Tuesday, July 12, 2011

Cool Wheat Free Cake Recipe

Ingredients:

175g 72% cocoa, dark chocolate

175g unsalted butter

100 g wheat and gluten free biscuits (coarsely crush)

75g toasted hazelnuts (rough chop)

75g raisins

75g glace cherries (quartered)

25g stem ginger (chop fine)

2 tbsp. golden syrup

Instructions:

Take 1st £ 1 loaf tin and line it with some non-adhesive paper baking.

2nd roasting of hazelnuts came next. Preheat oven to 180 ° C, fan 160 ° C, 350 ° F, Gas 4 Spread the hazelnuts on a baking sheet and broil almost eight minutes. Do not go over this allotted time, otherwise it can burn. Then they were cooled down rough chop or crush loose.

3rd Separate the chocolate into smallish pieces and add to bowl over a saucepan of lightly simmering water. Add the butter and chocolate melt. Mix until it is smooth in texture. Do not let bottom of bowl touch the water or hot chocolate will burn

4th Remove chocolate mixture from heat and stir in remaining ingredients. Make sure it is mixed well.

5th Pour mixture into loaf tin and level off the top. Then put the cake in the fridge to set.

6 Then set, and before serving, remove cake from the tin. For best results use a hot knife to cut cake into slices. Once that is done go ahead and serve.

And that's all there is to it. I hope you enjoy this recipe as much as we can!

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