Happy 1:st January!
I made this amazing glutenfree chocolate cake for New Year’s Eve. I used white sugar, which I almost never use when baking at home. But since I was at my parents house I had to use ingredients that were available. And I have to admit, it turned out pretty nice. Well that might not be a huge surprise, since I enjoy everything containing chocolate. Even the little people loved the cake, so my conclusion is that it’s suitable for the whole family. That’s just lovely, isn’t it!?
If you usually don’t eat white sugar I don’t think a couple of pieces sweet chocolate cake will destroy your inside, or the outside for that matter. It’s the food you eat at a regular basis that will determine how your body will feel and look like, on both the inside and outside. Of course you can make some adjustments; change butter to coconut butter and white sugar to a more natural sweetener and leave out the marshmallows. There are always room for creativity when baking!
Wishing you a great start to the new year!
(Recipe inspiration from the Swedish pastry chef and cook book author Roy Fares.)
Dark chocolate cake with salted peanuts and marshmallows
120 g organic butter (or coconut butter)
50 g dark chocolate (minimum 70%)
2 dl sugar (or any other sweetener you prefer)
1 tsp vanilla powder
1 dl rice flour
0.75 dl cacao powder of good quality
1 tsp baking powder
1 dl mini marshmallows
1 dl salted peanuts
50 g melted dark chocolate
A handful of salted peanuts and mini marshmallows
1. Preheat oven to 175 degrees celcius. Butter a spring form and crumb with shredded coconut.
2. Melt butter in a small sauce pan on low heat. Cut the dark chocolate into smaller pieces. Add to the butter and stir until melted.
3. Beat eggs, sugar and vanilla powder until light and fluffy.
4. Mix rice flour, cacao powder and baking powder in a mixing bowl.
5. Pour the butter and chocolate mixture into the egg mixture, add the flour mix. Stir together until smooth.
6. Add the mini marshmallows and peanuts and stir.
7. Pour the cake mixture into the spring form.
8. Bake in the oven for approximately 20 minutes. Don’t over bake or the cake will turn out dry. It should be a moist and delicious mud cake.
9. Enjoy the cake while warm, with for example ice cream made out of rice.
In case you fancy some topping on your cake melt 70 % dark chololate. Add salted peanuts and mini marshmallows and stir. Pour the sauce on the cake before serving.