A delicious gluten-free chocolate coconut cake.
YOUR RECIPE with Carli-Jayne McNaught CARLI-JAYNE, the owner of the Olde Young Tea House, Middlesbrough, has been trying out some new gluten-free recipes. Here's one for a chocolate coconut cake.
INGREDIENTS: 6 tablespoons of butter, 255 grams dark chocolate - 85% is best, 6 eggs, 120 grams caster sugar, handful of coconut.
METHOD: Separate the egg whites from the yolks. Now add a spoonful of the chocolate mixture into the yolks. Strange, I know, but when you add the eggs to the warm chocolate this could create scrambled eggs... not a good start.
Now add the eggs to the chocNow add the eggs to the choc-olate mixture, now that it is scrambled egg free. Give it all a good mix. Pop the eggs into to bowl and mix away. You want them to become a little foamy. Now add in the sugar slowly as you mix. Add the egg whites into the chocolate mixture, slowly but surely. Add in a handful of coconut - or a little more if you wish. If your feeling wild, why not toast it first in a dry pan until they turn a golden brown. Pop into a 8" cake tin at 140 and bake for 45 mins. Leave to cool and decorate as you wish. I used a chocolate ganache and some coconut sprinkled on top. coconut sprinkled on top.
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|Publication:||Evening Gazette (Middlesbrough, England)|
|Date:||Dec 18, 2014|
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