Really an exceptional cake.
Donna Hay. I love her books...all of them. I am on my way to owning them all (soon I hope, I get them used on Amazon's used books offerings.)
Many of her recipes are gluten free by nature, in that they just dont have any wheat component. But all her recipes convert so easy to GF. I have made many-many-many of her recipes and substituted in Tom Saywer (or you can use Bob's Red Mill mix) and they turn out beautifully. Her's are cookbooks any GF cook/baker should keep on hand to cook from all the time!
- 10 oz chocolate chips (I suggest 60% ghiradelli)
- 8 oz butter
- 5 eggs
- 4 tbs sugar
- 1 cup Tom Sawyer GF flour (or your gluten free flour blend)
- 1 tsp baking powder
- 1/2 cup cocoa powder
Preheat oven to 315-degrees. Melt chocolate and butter in a saucepan over low heat and stir till smooth. Set aside. Place eggs and sugar in a bowl and beat until pale and thick. Add the flour and baking powder to the egg mixture and gently fold through. Add the cocoa powder and chocolate and fold through again.
Line a 9-inch round cake tin (I used an 8-inch and got a taller cake) on the bottom with a round of waxed paper or parchment paper. Pour the mixture into the tin and bake for 45 or until a tester comes out clean.
Donna serves this with an espresso syrup, and I agree, its great that way.
- ¾ cup strong hot coffee
- ¼ cup sugar.
When cake comes out of the oven, pour ½ of the espresso syrup over it while hot. Reserve the rest of the syrup for drizzling over the cake as you serve.