Yup. You read it right. Today is a bagless blog.No, surely not I hear you cry.
But Yes, today, for one day only.No bags will appear on my blog.
Don’t worry. You’ll survive.
Instead, I have a bake rather than a make. Well face it, it had to happen at some point. The title of the blog is Makes AND Bakes so there had to be a bake fairly soon.
And here it is. A stupendously tasty chocolate cake. You can’t go wrong with chocolate really can you.
This a lovely gluten free chocolate cake. Recipe as follows:
You will need:
275g dark chocolate, chopped
100g unsalted butter
130g caster sugar
50g rice flour
1 1/2 teaspoons baking powder
65 ml milk
a 20cm springform cake tin, lined
Preheat the oven to 160 C/325 F or Gas Mark 3
Put the chocolate and the butter in a heatproof bowl over a pan of simmering water. Don’t let the bowl touch the water. Stir until melted then leave to cool slightly.
Put the eggs and sugar into another bowl and whisk until they look like a thick foam. Add the rice flour and baking powder and mix, then stir in the chocolate/butter mixture and mix then add the milk and stir in gently.
Pour into the baking tin and bake in the oven for 40 minutes.
If a skewer comes out clean it’s ready.
Leave to cool before taking out of the tin then eat.
Easy or what.
The recipe came from The Popina Book of Baking and will be made again and again as it was so easy and bloomin tasty.