Heavenly chocolate cake for picnics

A photo of a chocolate cake baked in an aluminium foil tin. The cake is decorated with raspberriesServes 6-8

This recipe is a slightly modified version of the Heavenly chocolate cake recipe which is included in my book No Naughties: Sweet treats without sugar, wheat, gluten and yeast. To make it better suited for picnics, I’ve added some gluten-free flour so that it’s not quite so crumbly. I have also used a 21 cm round aluminium foil tin to bake the cake in so you can transport it easily.

Heavenly chocolate cake is my favourite chocolate cake of all times. I often make it when we have guests or take it with me as a present when we visit someone. It’s easy to make and it never lets me, or the guests, down.

Cake
100 g plain xylitol chocolate
150 ml double cream*
75 g xylitol
3 large eggs
50 g ground almonds
35 g Doves Farm gluten-free white bread flour blend
1 tsp vanilla extract

Topping
100 ml double cream*
75 g xylitol
100 g plain xylitol chocolate
1 tsp vanilla extract
raspberries for decoration

1. Pre-heat the oven to 160C/325F/gas mark 3.

2. Put the chocolate for the cake in a heat-proof bowl together with the cream, vanilla extract and 50 g of xylitol. Balance the bowl over a saucepan which has some water in it. Heat gently to melt the chocolate. Stir occasionally.

3. When the mixture is smooth, take the bowl off the saucepan and stir in the ground almonds and the flour. Set aside.

4. Take another bowl and whisk the eggs and 25 g of xylitol with an electric whisk until their volume has tripled.

5. Fold the whisked eggs and xylitol into the chocolate mixture. Use a metal spoon.

6. Pour the cake mixture into a 21 cm round aluminium foil tin and put it in the oven for about 25 minutes.

7. Meanwhile, make the topping. Put all the ingredients in a heat-proof bowl. Balance the bowl over a saucepan which has some water in it and heat gently. Stir occasionally.

8. When the mixture is smooth, take the bowl off the saucepan and set aside to cool to room temperature.

9. When the cake is ready, take it from the oven and let it cool.

10. After the cake has cooled spread the topping over it. The topping will set better if you put the cake in a refrigerator for an hour or two.

11. Decorate with raspberries.

* Substitutions

If you want to make this cake lactose-free, use Lactofree cream instead of ordinary double cream.

Try something different

If you prefer your chocolate cake less dark, use Plamil’s xylitol-sweetened No Added Sugar Alternative to Milk Chocolate or fructose-sweetened milk chocolate instead of plain xylitol chocolate.

Copyright © Tarja Moles 2012. Photograph © Tarja Moles 2012.

If you’d like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety:

Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit http://www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.

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