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

2013-02-21

Flour mix sifted into mixing bowl Flour mix - dry ingredients sifted together
4 egg yolks separated from the whites Egg yolks
4 egg whites whipped until stiff The sugar can be added to the white
Egg yolk, olive oil, coconut milk mixed together Egg yolk, olive oil, coconut milk mixed together
Flour being slowly added to the batter 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
The flour mix plus cocoa mixed well The flour mix plus cocoa mixed well
The batter mixed until smooth The batter mixed until smooth
Now start to gently fold in the whipped egg white This process must be gentle, mixing in a little at a time
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
Preparing the white coconut jelly topping The agar being dissolved in the coconut milk over gentle heat
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.
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.
Chocolate cake with white coconut jelly topping Chocolate cake with white coconut jelly topping Gluten-free and dairy-free
Chocolate cake with white coconut jelly topping Chocolate cake with white coconut jelly topping Gluten-free and dairy-free
Chocolate cake with white coconut jelly topping Chocolate cake with white coconut jelly topping Gluten-free and dairy-free
Chocolate cake with white coconut jelly topping Chocolate cake with white coconut jelly topping Gluten-free and dairy-free
Chocolate cake with white coconut jelly topping Chocolate cake with white coconut jelly topping Gluten-free and dairy-free