Dairy and gluten-free, this chocolate cake has a crunchy outside and an incredibly-crumbly sponge that you won’t be able to resist.
Makes: 1 ten-inch cake OR 10-12 muffins
Level of difficulty: Medium
Prep time: 10-15 mins
Bake time: 20-25 mins
Total time: 30-40 mins
Ingredients:
150g margarine
150g caster sugar
75g polenta
30g cocoa powder
100g ground almonds
1 tsp baking powder
3 medium eggs
100g salted dark chocolate bar (milk free)
2 tbsp rice milk
Recipe:
- Set the oven to 160°C fan
- Mix together the margarine and sugar till light and fluffy.
- In another bowl separately mix together the dry ingredients: – polenta, cocoa powder, ground almonds and baking powder.
- Next, alternating between the dry mix and the eggs, add these to the whipped margarine and sugar, all the time stirring well.
- Melt the salted dark chocolate bar – for best results this is best done in a bowl that rests inside a pan of hot water. But be careful not to get any water inside the bowl. Once the chocolate has melted – add it to the mix and stir well.
- Finally, add the rice milk. If the mix is too hard, slowly add an extra teaspoon of milk at a time, until the mixture drops from the spoon, but it shouldn’t be runny.
- Place the mix in the muffin cases/tins till it’s just shy of the top – don’t forget to grease the tins with a small piece of margarine.
- For the ten-inch cake cook for 20-25 mins, while the muffins are deeper so cook for 25-30 mins. Test it’s baked by lightly pushing on the sponge – it should bounce back.
- Once cool lightly dust with icing sugar.
p.s. It goes fantastic with ice-cream.
