Need to go gluten free or just in the search for something cheerful? This spongy guten free chocolate cake base will please both!
As I lately have some time, I was searching on the web a few days ago. Trying to find fresh, exciting tips, inspirational recipes that I’ve never tested before, to impress my loved ones with. Hunting for a while but could not discover lots of interesting stuff. Just before I wanted to give up on it, I came upon this fabulous and simple treat by chance. The dessert seemed so scrumptious on its photos, that required urgent action.
It had been simple enough to imagine just how it is made, how it tastes and how much boyfriend might enjoy it. Actually, it is very easy to keep happy him when it comes to puddings. Yes, I am a lucky one. Or possibly he is.Anyways, I went to the blog: Suncakemom and followed the comprehensive instuctions that were accompanied by wonderful pics of the method. It really makes life much simpler. I can imagine that it’s a bit of a hassle to shoot photos in the middle of baking in the kitchen as you most often have sticky hands therefore i seriously appreciate the time and energy she put in for making this post .
With that in mind I’m inspired to present my very own dishes in a similar fashion. Appreciate your the idea.
I was fine tuning the initial formula create it for the taste of my loved ones. I have to tell you that it was an awesome outcome. They loved the flavor, the overall look and loved having a sweet like this during a busy workweek. They basically demanded lots more, many more. Hence next time I’m not going to make the same miscalculation. I am likely to double the volume to get them pleased.
The origanal Gluten Free Chocolate Cake is from SunCakeMom
Preheat oven to 350°F / 180°C.
Measure dry ingredients: almond flour, rice flour, cocoa powder stevia and baking powder.Put them in a mixing bowl and mix them well.
Separate eggs. Put egg whites in a mixing bowl and the yolks into a cup.
Beat egg whites in high speed until hard peaks form.
Turn beater into low speed and pour yolks into the whites one by one.
Turn beater off and fold dry ingredients and melted chocolate into the beaten eggs, as well. Mix until you get an even pastry.
Pour it into a bread tin and put it into the preheated oven for 50 minutes to bake.
Meanwhile prepare the coconut cream that could be a nice complementary for our chocolate spongecake.
Put cornstarch, shredded coconut, vanilla extract and Stevia into a cup.
Measure 6 tbs coconut milk into the cup, as well.
Mix them with a wooden spoon until getting an even mixture without any lumps.
Pour the rest of the coconut milk into a medium size saucepan to heat up.
Pour the cornstarch mixture into the saucepan and stir it continuously bring the cream to boil.
Take the saucepan off the heat when the cream starts to thicken.
Serve it with the spongecake warm or cold.