Gluten-Free Chocolate Cake w Doug Armstrong | Madeleine Shaw | Wild Dish
- 8 years ago
Doug & Madeleine are back in the kitchen making a delicious gluten free chocolate cake. It is the perfect sweet treat to share and enjoy!
HEALTHY PANCAKES http://bit.ly/1QiimU1
SUBSCRIBE http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
200G OF QUALITY DARK CHOCOLATE (OMBAR OR GREEN AND BLACKS)
125G OF COCONUT OIL
125G OF COCONUT SUGAR
4 EGGS
1 VANILLA BEAN
200G OF GROUND ALMONDS
1 PINCH OF SALT
400G OF RASPBERRIES TO TOP
METHOD
PREHEAT YOUR OVEN TO 180 C.
GRAB THE CHOCOLATE AND BREAK IT INTO PIECES. MELT IT ON A LOW HEAT IN A POT. THEN LEAVE IT TO THE SIDE.
PLACE THE COCONUT SUGAR AND OIL/BUTTER IN THE FOOD PROCESSOR AND CREAM FOR A FEW MINUTES. CUT THE VANILLA POD IN HALF AND SCRAPE OUT THE VANILLA.
SEPARATE THE EGGS INTO EGG YOLK AND WHITES. POUR THE YOLKS, CHOCOLATE, A PINCH OF SALT, ALMONDS AND THE VANILLA BEAN INTO THE FOOD PROCESSOR AND PROCESS UNTIL COMBINED. POUR THIS INTO A LARGE BOWL.
WHISK THE EGG WHITES UNTIL FLUFFY. FOLD THE WHITES INTO THE CHOCOLATE MIX AND STIR GENTLY.
GREASE A SMALL CAKE TIN WITH COCONUT OIL. POUR IN THE CAKE MIX AND BAKE FOR 20 MINUTES.
THEN REMOVE AND LET COOL FOR 10 MINUTES. TOP WITH THE RASPBERRIES AND ENJOY.
Thanks to Cornishware, Sophie Conran for Portmeirion (https://www.sophieconran.com), Typhoon, Lakeland.co.uk, Kenwood and Maxwell & Williams for providing us with kitchenware.
To purchase Cornishware from www.cornishware.co.uk please put in the code: WILD15
• 15% off everything (but not the shipping)
• one use per e-mail address
• valid until 31st March 2016
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Doug:
https://www.youtube.com/user/Epiphanized
https://www.facebook.com/HeyItsDoug/
https://twitter.com/DougArmstrong
https://www.instagram.com/douga_/
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
HEALTHY PANCAKES http://bit.ly/1QiimU1
SUBSCRIBE http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
200G OF QUALITY DARK CHOCOLATE (OMBAR OR GREEN AND BLACKS)
125G OF COCONUT OIL
125G OF COCONUT SUGAR
4 EGGS
1 VANILLA BEAN
200G OF GROUND ALMONDS
1 PINCH OF SALT
400G OF RASPBERRIES TO TOP
METHOD
PREHEAT YOUR OVEN TO 180 C.
GRAB THE CHOCOLATE AND BREAK IT INTO PIECES. MELT IT ON A LOW HEAT IN A POT. THEN LEAVE IT TO THE SIDE.
PLACE THE COCONUT SUGAR AND OIL/BUTTER IN THE FOOD PROCESSOR AND CREAM FOR A FEW MINUTES. CUT THE VANILLA POD IN HALF AND SCRAPE OUT THE VANILLA.
SEPARATE THE EGGS INTO EGG YOLK AND WHITES. POUR THE YOLKS, CHOCOLATE, A PINCH OF SALT, ALMONDS AND THE VANILLA BEAN INTO THE FOOD PROCESSOR AND PROCESS UNTIL COMBINED. POUR THIS INTO A LARGE BOWL.
WHISK THE EGG WHITES UNTIL FLUFFY. FOLD THE WHITES INTO THE CHOCOLATE MIX AND STIR GENTLY.
GREASE A SMALL CAKE TIN WITH COCONUT OIL. POUR IN THE CAKE MIX AND BAKE FOR 20 MINUTES.
THEN REMOVE AND LET COOL FOR 10 MINUTES. TOP WITH THE RASPBERRIES AND ENJOY.
Thanks to Cornishware, Sophie Conran for Portmeirion (https://www.sophieconran.com), Typhoon, Lakeland.co.uk, Kenwood and Maxwell & Williams for providing us with kitchenware.
To purchase Cornishware from www.cornishware.co.uk please put in the code: WILD15
• 15% off everything (but not the shipping)
• one use per e-mail address
• valid until 31st March 2016
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Doug:
https://www.youtube.com/user/Epiphanized
https://www.facebook.com/HeyItsDoug/
https://twitter.com/DougArmstrong
https://www.instagram.com/douga_/
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.