I've taken it from Nigella Lawson's cook book called the Feast.
This low fodmap chocolate cake looks incredibly wicked but it does not contain flour and amazingly one slice does not affect my IBS at all! This is why I am such an ardent fan of it and am hoping there are others out there with IBS that can enjoy this treat too!
A crater naturally forms whilst the cake is cooling. After spreading the top with chocolate cream and decorating it with eggs, the cake visually resembles a nest and shouts Spring!
It really is the perfect Easter bake.
The only bad thing about it is the temptation to have another slice!
Happy Easter!
Gluten Free & Low Fodmap Chocolate Cake
Ingredients
- 250g Best Quality Dark Chocolate (chopped)
- 125g Butter ( I use Bertolli Olive Oil marg)
- 175 (100g for the yolk mixture and 100g for the whites) Caster sugar
- 6 (2 whole and 4 separated) Eggs
- 1 tspn Vanilla extract
- For Topping
- 125g Best Quality Dark Chocolate (chopped)
- 250ml Lactose Free Whipping/Double Cream
- 1tspn Vanilla Extract
- 1 packet Little Easter Eggs
Instructions
To make the Cake
1. Preheat oven to 180 degrees (160 degrees fan)2. Line base of 23cm springform cake tin. Do not grease sides of tin3. Put 250g of chopped chocolate with the butter in a microwave to melt. Carefully take it out and leave to cool.4. Separate 4 eggs (and keep egg yolks in separate bowl for later) and whisk the whites until firm. 5. Add 100g of sugar to the egg whites a little at a time until mixture makes glossy but not too stiff.6. In the bowl containing the 4 egg yolks add two whole eggs, 1 teaspoon of vanilla extract and 75g of sugar.7. Whisk this mixture up for a few minutes until it has become thicker.8. Fold the chocolate mixture into the egg yolk mixture and then add and fold in the egg white mixture. 9. Tip it into prepared tin and then cook it in the oven for 40 minutes (until cake no longer wobbles in middle when shaken slightly).10. Don't take the cake out of tin until it is cool.
Topping Method
1. Melt the 125g of chopped chocolate in a microwave and let cool.2. Whip up the cream and mix together with chocolate and 1tspn vanilla extract.3. Spoon into the cakes crater and spread it out. Top with little eggs.
1. Preheat oven to 180 degrees (160 degrees fan)2. Line base of 23cm springform cake tin. Do not grease sides of tin3. Put 250g of chopped chocolate with the butter in a microwave to melt. Carefully take it out and leave to cool.4. Separate 4 eggs (and keep egg yolks in separate bowl for later) and whisk the whites until firm. 5. Add 100g of sugar to the egg whites a little at a time until mixture makes glossy but not too stiff.6. In the bowl containing the 4 egg yolks add two whole eggs, 1 teaspoon of vanilla extract and 75g of sugar.7. Whisk this mixture up for a few minutes until it has become thicker.8. Fold the chocolate mixture into the egg yolk mixture and then add and fold in the egg white mixture. 9. Tip it into prepared tin and then cook it in the oven for 40 minutes (until cake no longer wobbles in middle when shaken slightly).10. Don't take the cake out of tin until it is cool.
Topping Method
1. Melt the 125g of chopped chocolate in a microwave and let cool.2. Whip up the cream and mix together with chocolate and 1tspn vanilla extract.3. Spoon into the cakes crater and spread it out. Top with little eggs.
Details
Prep time: Cook time: Total time: Yield: 9-10 servings
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