Preparation time: 15 mins
Cooking time: 25 mins
Pre-heat the oven to 180°C
150g gluten-free flour (see recipe #04)
180g dark chocolate
150g brown sugar
100g pecan nuts
Melt the butter and chocolate together in a saucepan and mix well. Beat the eggs and sugar together using a hand mixer and then gently stir in the chocolate mixture. Add the flour and continue mixing making sure the mixture is smooth. Pour the mixture into a coated 24cm diameter tin, or small baking dish lined with baking paper. Place the coarsely chopped pecans on top and bake for approximately 25 minutes. Prick the cake with a toothpick, it should be slightly crusty on the outside and soft in the middle.
Gluten-Free Flour for Cakes
320g rice flour
240g corn starch
100g ground almonds
2 teaspoons xanthan gum (or psyllium seed husks) - to bind the flour
Mix all ingredients together and place in a jar. Use whenever you would like to make gluten-free cakes, pastries or pancakes.
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