5.0

2 Ratings

4”/10cm -70-75 minutes; 6”/15cm -75-90 minutes; 8”/20cm – 90-105 minutes; 10”/25cm – 105-120 minutes. 1 cake Peanuts,Gluten,Wheat Vegetarian

Gluten Free Chocolate Madeira Cake

Name: Gluten Free Chocolate Madeira Cake
Cook time: PT4”/10cm -70-75 ; 6”/15cm -75-90 ; 8”/20cm – 90-105 ; 10”/25cm – 105-120 .M
Yield: 1 cake
Ingredients: See ingredients under Method

5.0

2 Ratings

4”/10cm -70-75 minutes; 6”/15cm -75-90 minutes; 8”/20cm – 90-105 minutes; 10”/25cm – 105-120 minutes. 1 cake Peanuts,Gluten,Wheat Vegetarian

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About this recipe:

This chocolate cake is especially good if you are baking in advance as the ground almonds will help to keep the sponge tender. It would make a fabulous celebration cake or gluten free wedding cake or could be served naked with a few fresh berries and a dusting of icing sugar. If you are baking more than one cake, it is best to cook them one at a time.

Equipment:

4”/10cm, 6”/15cm, 8”/20cm or 10”/25cm round cake tin, baking liner or parchment paper, electric beaters, 2 x mixing bowls and saucepan

Ingredients:

See ingredients under Method

Method:

170°C, Fan 150°C, 325°F, Gas 3

Chocolate Madeira Cake

Round Cake Tin Diameter	4″ x 10cm	6″ x 15cm	8″ x 20cm	10″ x 25cm
SERVES	8	12	24	48
plain chocolate	50g	100g	200g	300g
butter	50g	100g	200g	300g
water	1 tbsp	2 tbsp	4 tbsp	6 tbsp
eggs	1	2	4	6
Greek yoghurt	25g	50g	100g	150g
caster sugar	50g	100g	200g	300g
vanilla extract	1/4 tsp	1/2 tsp	1 tsp	1.5 tsp
FREEE Self Raising White Flour	50g	100g	200g	300g
ground almonds	15g	35g	75g	110g

Chocolate Ganache Icing

Round Cake Tin Diameter	4″ x 10cm	6″ x 15cm	8″ x 20cm	10″ x 25cm
SERVES	8	12	24	48
milk chocolate	75g	100g	150g	200g
double cream	75g	100g	150g	200g
fresh berries	optional	optional	optional	optional
icing sugar, for dusting	1 tsp	1 tsp	2 tsp	1 tbsp

Chocolate Madeira Cake

Pre-heat the oven.
Rub some oil around the inside of your chosen size of tin and insert a baking liner or parchment paper.
Break the cake chocolate into small pieces in a bowl standing in boiling water.
Add the cake butter and water and leave to melt. When melted together remove from the heat.
Break the eggs into a mixing bowl.
Add the yoghurt, caster sugar and vanilla extract and beat them together well.
Add the melted chocolate, beating to mix.
Sieve the flour and almonds into the bowl and blend everything together.
Tip the mixture into the prepared cake tin and smooth the top.
Bake according to the size of your cake tin and when a cocktail stick pressed into the centre of the cake, comes out clean. Cool the cake in its tin.
When cold, turn the cake out of the tin, wrap it in aluminium foil and store in an airtight tin or freeze until required.

Chocolate Ganache Icing

Break the chocolate into small pieces.
Put the cream into a saucepan over a medium heat.
When the cream is almost boiling, remove the saucepan from the heat and stir in the chocolate.
Allow the icing to cool for a few minutes stirring until it thickens slightly.
Spread over the top and sides of the cake.
Leave until set before serving.

Gluten Free Chocolate Wedding Cake

If you are assembling more than one layer use a cake board for each layer. To protect and support each layer below the top one, measure and cut four lengths of thin wooden dowels the depth of each cake. Press the support right through that cake so that it will support the cake board above it. Decorate the cake as you wish.