Hi, I’m Marie. Today, we’re going to prepare individual free-from chocolate cake #mycookbook recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Individual Free-from Chocolate cake #MyCookbook Recipe
Individual Free-from Chocolate cake #MyCookbook is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Individual Free-from Chocolate cake #MyCookbook is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have individual free-from chocolate cake #mycookbook using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Individual Free-from Chocolate cake #MyCookbook:
- Make ready Equivalent 2 eggs of egg replacer plus water for blending
- Make ready 3 oz self raising GF flour, I use Doves
- Take 1 tbs cocoa powder plus extra for dusting
- Make ready Large pinch xanthan gum
- Get Large pinch GF baking powder
- Make ready 4 oz Vitalite plus extra for greasing
- Prepare 4 oz caster sugar
- Prepare 1 tbsp Soya yoghurt as needed, approx
Steps to make Individual Free-from Chocolate cake #MyCookbook:
- Heat oven to 170 degrees Celsius.
- Lightly grease 2 large ramekins, fully dust with cocoa powder to provide a non-stick coating. - - Line the base with a disc of baking parchment.
- Whisk up egg replacer as per packet directions: 2 tsp replacer and 4 tbsp water, until thick and foamy like meringue.
- Beat together margarine and sugar until very light and creamy.
- Add “eggs” and fold in carefully to combine with a metal spoon.
- Combine cocoa flour, xanthan gum and baking powder together and then sift into mixture a tablespoon at a time and fold in carefully with a metal spoon.
- Fold in enough soya yoghurt to allow for a soft dropping consistency.
- Divide the mixture between the two ramekins. - - Bake for approx 15 - 20 minutes in the centre of the oven.
- Cooking time will vary according to the size of your ramekins. Take care not to open the oven door too early to avoid a collapse. - - Once cooked through, a cocktail stick will come out clean when inserted, leave to cool slightly in the ramekins and then tip out onto a cooling rack.
- I made a “buttercream” from equal quantities of Vitalite and icing sugar beaten together until smooth and added some sifted cocoa for a deliciously chocolate flavour. - - Sandwich the cakes together once fully cooled and decorate as desired.
- The cake will keep for up tom5 days in a container.
So that is going to wrap this up for this distinctive dish individual free-from chocolate cake #mycookbook recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
