A dark gluten-free chocolate cake with a white coconut topping

1

Introduction: gluten-free chocolate cake

This is a gluten-free and diary-free choclate cake that cuts well, is soft but not crumbly, with an optional white jelly coconut topping.

About a 7 inch / 18 cm cake tin is needed

2

Ingredients: A dark gluten-free chocolate cake with a white coconut topping

For the cake

Four eggs separated into yolks and whites

Sugar 30 grams mixed with the flour

Sugar 40 grams mixed with the egg whites

Salt - a pinch to taste

Olive oil 30 ml

Baking soda 1 teaspoon, flat, gluten-free

Flour, gluten-free, white self raising 55 grams

Coconut milk cream 220 grams

Cream of tartar  1/2 teaspoon

Cocoa powder  3 flat teaspoons

For the Topping

Agar-Agar powder  1 1/2 teaspoon

Sugar 20 grams

Coconut milk 220 grams

 

3

Instructions:A dark gluten-free chocolate cake with a white coconut topping

Sift all the dry ingredients together in one bowl

Use a separate bowl to beat the egg whites until stiff, then beat in the 40 grams sugar and sprinkle in the cream of tartar

and another bowl to beat the egg yolks with the olive oil and coconut cream until they form a smooth paste.

Next add the flour mix a little at a time to the yolk mix and mix till they form a smooth paste.

Then add the stiff egg white a little at a time, folding it gently into the mixture.

Place the misture in an oiled non-stick cake tin and cook for 35 minutes at 180C

For the topping, dissolve the agar in the cold coconut milk, then warm gently until just below a simmer and the colour changes. Now keep it warm by standing in a bowl of hot water until the cake is cooked and cooled.

Take the cake out of the tin, then place it back in the tin. ( You could use a clean tin for this stage ) Now pour the topping over the cake , to fill the sides as well as cover the top, and leave to set.

Place in the fridge to set well before removing from the tin.


2013-02-21-10-14-43_p1100107_thai-cookery-blog.jpg  Flour mix - dry ingredients sifted together

Flour mix sifted into mixing bowl

Flour mix - dry ingredients sifted together


2013-02-21-10-14-51_p1100108_thai-cookery-blog.jpg  Egg yolks

4 egg yolks separated from the whites

Egg yolks


2013-02-21-10-15-48_p1100109_thai-cookery-blog.jpg  The sugar can be added to the white

4 egg whites whipped until stiff

The sugar can be added to the white


2013-02-21-10-22-18_p1100110_thai-cookery-blog.jpg  Egg yolk, olive oil, coconut milk mixed together

Egg yolk, olive oil, coconut milk mixed together

Egg yolk, olive oil, coconut milk mixed together


2013-02-21-10-23-33_p1100111_thai-cookery-blog.jpg  Flour being slowly added to the batter, mixing well all the time

Flour being slowly added to the batter

Flour being slowly added to the batter, mixing well all the time


2013-02-21-10-23-39_p1100112_thai-cookery-blog.jpg  Flour being slowly added to the batter, mixing well all the time

Flour being slowly added to the batter

Flour being slowly added to the batter, mixing well all the time


2013-02-21-10-29-54_p1100113_thai-cookery-blog.jpg  The flour mix plus cocoa mixed well

The flour mix plus cocoa mixed well

The flour mix plus cocoa mixed well


2013-02-21-10-30-07_p1100114_thai-cookery-blog.jpg  The batter mixed until smooth

The batter mixed until smooth

The batter mixed until smooth


2013-02-21-10-34-46_p1100115_thai-cookery-blog.jpg  This process must be gentle, mixing in a little at a time

Now start to gently fold in the whipped egg white

This process must be gentle, mixing in a little at a time


2013-02-21-10-35-03_p1100116_thai-cookery-blog.jpg  White of egg beaten until stiff ready to be added to the batter

White of egg beaten until stiff ready to be added to the batter

White of egg beaten until stiff ready to be added to the batter


2013-02-21-11-06-09_p1100117_thai-cookery-blog.jpg  The agar being dissolved in the coconut milk over gentle heat

Preparing the white coconut jelly topping

The agar being dissolved in the coconut milk over gentle heat


2013-02-21-11-26-58_p1100118_thai-cookery-blog.jpg  This is a soft and moist chocolate cake with excellent flavour.It also cuts extremely well and doesn't break up.

The cooked chocolate cake- gluten-free and dairy-free

This is a soft and moist chocolate cake with excellent flavour.

It also cuts extremely well and doesn't break up.


2013-02-21-11-30-09_p1100119_thai-cookery-blog.jpg  The agar being dissolved in the coconut milk over gentle heat - sitting in a bowl of hot water to keep it liquid until ready to pour over the cake.

Preparing the white coconut jelly topping

The agar being dissolved in the coconut milk over gentle heat - sitting in a bowl of hot water to keep it liquid until ready to pour over the cake.


2013-02-21-12-04-00_p1100124_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free


2013-02-21-12-04-14_p1100125_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free


2013-02-21-12-04-30_p1100126_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free


2013-02-21-12-05-11_p1100127_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free


2013-02-21-12-05-38_p1100128_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free