Monday, September 14, 2009

Need ... chocolate...

Not much to report on the crafting front this week.
I am still working on these pants for Maxime (I have finally cut the fabric yay!) and I have also been getting ready for an order of felted scarves, which has meant some op-shopping for wool and loads of cutting, washing,.... and piles of stuff everywhere, but not much to show!!
By next week I am hoping I will have completed something...

Hardly any sleep has been had by anyone in this house lately, teething is not much fun, hey!
So on Sunday we desperately needed cake. But not just any cake. It had to have chocolate for the sleep deprived lunatic (me) , and also had to be gluten free and dairy free so to please my delicate little one too!
Oh, and it had to be done in 10 mn. Ha!
So here it is.
Looks good.

I did overcook it slightly, which is what happens when you try and do too many things at the same time, but it was still very nice. And I was glad it was because that was diner with a small bowl of soup...

Crazy week GF/DF chocolate cake

3/4 cup rice flour
1/2 cup corn starch
1 packet (70gr) of Pam's ground almonds
2 tbsp cocoa powder
2 heaped tbsp walnut flour (can be replaced by desicated coconut, some walnuts, cashews, hazelnuts, or just leave out)
2 1/2 tsp of gluten free baking powder
pinch salt
4 eggs (yes, 4! but then if that's your dinner, who cares!)
3/4 cup sugar
5 tbsp vegetable oil (I use olive oil)
1 tsp pure vanilla extract
half a slab of whittaker's bittersweet dark chocolate
1/4 to 1/2 cup rice milk

Heat oven to 180 degrees C.
Melt the chocolate in a saucepan with 2 tbsp of water over low heat.
Mix all the dry ingredients in one bowl
Mix the eggs and sugar in another bowl and beat until creamy. Add vanilla extract and oil and beat again. Once chocolate is all melted and has cooled down slightly, add it to the eggs mixture.
Pour the egg mixture into the dry ingredients and stir well. Add a little rice milk to get a smooth batter ( not too runny!)
Bake for 25 mn.

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