Gluten free Gateaux Chocolat

Preheat oven at 160 degrees centigrade.

Melt 100g of dark chocolate with 60g of butter (I use salted butter) and set aside.

Beat 3 eggs with 110g of sugar till pale and frothy.

Add 50ml of cream (or coconut cream) to the melted chocolate and mix it in with the eggs.

Shift 25g of Dutch cocoa (unsweetened) with 30g of gluten free flour and add to the bowl.

Mix well and pour into a lined cake pan.

Bake for approximately 20 minutes. (each oven is different)

The top of the cake should look crusty and when you shake the pan, the cake should not move (not runny in the middle). 

Serve with coconut yogurt and fresh raspberries.

Armenian Love Cake

 

The original recipe is from a children's book called Plum Pudding and Paper Moon, one of the books from Kingdom of Silk series by Glenda Millard, an Australian author. 

I don't have the copy of the book anymore, but I know the recipe has changed over the years.

Grating the nutmeg yourself as you are preparing the recipe is the key to the cake's beautiful flavour.

A
125g salted butter (Nutlex for non dairy people)
1 cup brown sugar
1 cup almond meal
1 cup self raising flour (or gluten free flour)
1 tsp or more Nutmeg

B 
1/2 cup milk (or yogurt or plant based milk for non dairy)
1 egg

Either blitz all of A in the food processor or place all of the dry ingredients in a large bowl and rub cubed butter with your fingertips in the dry ingredients until the whole thing resembles wet sand.

Line the base of a cake tin (20cm) with a sheet of baking paper and tip half of A into the tin.

Using a back of a dessert spoon, press into the base and let it come up a little bit higher around the sides.

Into the remaining bowl of A, mix B in.

You can decorate with walnuts or sliced fruit on top.

Bake in the 180 degrees celsius oven for approx 30minutes. If you use fruit, it takes longer.