Mini Gianduja & Dark Chocolate Mudcake (GF)

cake recipe

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup orange blossom honey

1/2 cup gianduja, cut to similar size to choc chips

1/4 cup dark choc chips

ganache recipe

1/2 cup cream

1/4 cup chopped gianduja

1/4 cup chopped dark choc chips

method

preheat the oven to 160deg celsius (for fan forced oven).

line muffin tray with paper liners

sift all the dry ingredients except choc chips & gianduja

combine sifted ingredients in a bowl

in another bowl, combine all wet ingredients. mix with a hand mixer

mix the wet & the dry ingredients until well combined

fold in the choc chips, gianduja

scoop 1/4 cup of mixture in each muffin cup (makes 8)

bake for 25mins or until the skewer comes out with just a few moist crumbs

cool in the muffin tray

to make the ganache, heat cream & chocolate in a double broiler until

chocolate has almost melted completely

remove from the heat and stir until all the chocolate has melted

cool for about 5-10 minutes

top each cake with the ganache (the ganache would be think so you

can frost the cakes as you would if you were using buttercream)

to serve, eat as it is or

remove the paper lining from each cake

(it is easier to remove the paper once the cakes are completely cool)

heat the frosted cake for about 15seconds in the microwave

this makes the inside of the cake gooey and soft, so it is not as dense

as well as melt the ganache slightly so it coats the cake

and gives it a shiny top

serve with cream or ice cream (as shown above)

serves 8

Gianduja Cakes with Dark Choc Chips & Roasted Hazelnut

cake recipe

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup orange blossom honey

1/2 cup dark chocolate chip

1/2 cup gianduja, cut to similar size to choc chips

1/4 cup chopped roasted hazelnut

frosting recipe

125g softened unsalted butter

1/8 cup dark chip chips 

1/8 cup roasted hazelnut 

1/4 cup chopped gianduja

method

preheat the oven to 160deg celsius (for fan forced oven).

line muffin tray with paper liners

sift all the dry ingredients except choc chips & gianduja

combine sifted ingredients in a bowl

in another bowl, combine all wet ingredients. mix with a hand mixer

mix the wet & the dry ingredients until well combined

fold in the choc chips, gianduja & chopped roasted hazelnuts

scoop 1/4 cup of mixture in each muffin cup (makes 9)

bake for 25mins or until the skewer comes out with just a few moist crumbs

cool in the muffin tray

to make the frosting, cream the softened butter until fluffy

in a food processor, placed the choc chips & roasted hazelnut,

blitz until it becomes a think coarse paste

fold the thick choc hazelnut paste & gianduja into the creamed butter

cool in the fridge for about 5 minutes

spread the frosting on top of the cooled cakes

(make sure the cakes are cool enough or it will melt the frosting)

garnish with shaved gianduja if desired

serves 9

Triple Choc Gluten-free Cake

This is my first attempt in making a chocolate gluten-free cake. It was a success if I may say so myself. Can't even tell that it is gluten-free. It tastes so good, it can satisfy any chocolate craving.

The recipe was based from The Gluten-free Cupcakes cookbook by Elena Amsterdam (page 33).

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/4 cup orange blossom honey

1/8 cup maple syrup

1/8 cup water

1/2 cup dark chocolate chip

1/4 cup milk chocolate chip

1/4 cup white chocolate chip

preheat the oven to 160deg celsius (for fan forced oven).

line muffin tray with paper liners.

sift all the dry ingredients except chic chips. combine sifted ingredients in a bowl.

in another bowl, combine all wet ingredients. mix with a hand mixer.

mix the wet & the dry ingredients until well combined.

fold in the choc chips.

scoop 1/4 cup of mixture in each muffin cup (makes 9).

bake for 25mins or until the skewer comes out with just a few moist crumbs.

cool in the muffin tray.

serve with a dallop of whipped cream and sprinkle of choc chips.