Prep Time : 15 Minutes | Cook Time : 25 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I know it feels early with daylight savings and all, but you can always make yourself an ultra-rewarding chocolate hit in almost no time at all so life can’t be that bad. It’s been a very chocolate filled week. After recipe testing this bad boy and our annual trip to the Amora Hotel Chocolate Buffet for dinner the other night I am probably at peak chocolate saturation, medically speaking…
You guys, this cake is amazing. It is incidentally gluten free, but mostly just delicious. It is adapted from one of my favourite books Flavour Flours by Alice Medrich. If you are gluten free, or just like to experiment with different flours it is fabulous. This recipe utilises two of my favourite baking concepts. Rebranding and things-that-look-fancy-but-are-actually-super-easy. The astute among you may realise that you are essentially making a large round brownie. But now that it’s round and you’re serving it slightly warm in wedges it’s a truffle cake. Bam. Regardless of whether you are on board with that concept, you will still be making some of the most amazing tasting brownies ever.
The second important takeaway is that asian supermarkets and stores are your friend. For more than just things you need to make dinner. Any of the asian supermarkets I have gone to here have gochugaru or korean chili flakes. Try to get one that is made by sun-drying the chili if you can for the best flavour. I absolutely love gochugaru and I use it everywhere. It is less hot and more flavourful than regular western chili powder and adds a lot of fruitiness. I also learned that indian stores have an insane range of alternative flours at really reasonable prices. In NZ it is slowly getting easier to buy alternative flours in supermarkets, but most still require a trip to a health or organic store where they can be eye-wateringly expensive.
Heat the oven to 180C (350F). line an 9 inch springform pan with baking paper and set aside.
Using a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together. Stir gently to combine and leave to cool.
In a larger bowl, beat the eggs and sugars together until thick and becoming pale. Don’t go as far as you would making a sponge cake, but the mixture should be noticeably fluffier.
Check that the chocolate has cooled off a bit. Just stick your finger in it, I won’t tell. Add it to the eggs along with the vanilla and mix well. If you are using a hand held electric mixer, just use the lowest setting.
Sift the flours and spices together.
Add them to the batter and mix again until just combined.
Pour into the prepared pan and bake for 20 to 25 minutes until just set in the middle. Watch it carefully so it doesn’t overbake.
Let the cake cool slightly in the pan before removing carefully.
Transfer to a serving plate and dust with cocoa powder and a little more of the spices.
Serve warm with whipped cream or vanilla ice cream.
One bite and you will be in fruity chocolatey heaven. I promise.
Gluten Free Keffir Lime + Chili Chocolate Truffle Cake
Prep Time : 15 mins | Cook Time : 25 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 1 x 9 inch cake
Dark fudgy chocolate cake with amazingly fruity depth of flavour.
Ingredients:
- 10 tablespoons (140 grams) butter
- if using unsalted butter add 1/2 teaspoon salt otherwise 1/4 teaspoon
- 6 ounces (170 grams) good dark chocolate (70% cocoa solids)
- 1/2 cup (110 grams) caster sugar
- 1/3 cup (75 grams) dark muscovado sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (100 grams) teff or buckwheat flour
- 2 teaspoons gochugaru (korean chili flakes)
- 1 teaspoon keffir lime leaf powder or finely grated fresh lime zest
- cocoa powder for dusting
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Hand-held electric mixer or whisk
- Medium sized saucepan and heatproof bowl
Directions:
Heat the oven to 180C (350F). line an 9 inch springform pan with baking paper and set aside.
Using a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together. Stir gently to combine and leave to cool.
In a larger bowl, beat the eggs and sugars together until thick and becoming pale. Don’t go as far as you would making a sponge cake, but the mixture should be noticeably fluffier.
Check that the chocolate has cooled off a bit. Just stick your finger in it, I won’t tell. Add it to the eggs along with the vanilla and mix well. If you are using a hand held electric mixer, just use the lowest setting.
Add the flour and spices and mix again until just combined.
Pour into the prepared pan and bake for 20 to 25 minutes until just set in the middle. Watch it carefully so it doesn’t overbake.
Let the cake cool slightly in the pan before removing carefully.
Transfer to a serving plate and dust with cocoa powder and a little more of the spices.
Serve warm with whipped cream or vanilla ice cream.
– While best in the first day or two, this cake will keep for 5 days in an airtight container at room temperature –
Adapted from Flavor Flours.
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