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Gluten Fakery® Warm Chocolate Cake

Gluten Fakery® Warm Chocolate Cake

C$0.00Price
A classic warm chocolate cake for all occasions. Also, our Holiday special recipe!

  • Special Ingredients

    + Fine brown rice flour
    + Avocado oil
    + Unsweetened bittersweet chocolate 70% cocoa content

  • Free Download/Watch Youtube

    Watch Instructional Video Below

     

    -OR-

     

    For Free product please go through the check out process adding to the cart and click submit; there will be no charge. You will receive a downloadable MP4 instructional video and a downloadable PDF via email that includes a complete list of ingredients, and the necessary utensil equipment to help you successfully complete this recipe.

  • Required Equipment

    + 7”or 8” springform or round pan

    + Small Food Scale

    + Stand or Hand Mixer

     

  • Option

    Gluten-Free

    Dairy

  • Yield

     (1) 7”or 8" single layer round cake

  • Allergens

    Dairy, eggs

Instructional Video


EQUIPMENT AND UTENSILS

Gas or electric range oven (no commercial convection)

Small food scale

Mise en place bowls

Large heat resistant bowl

Medium pot

Spatula

Stand or hand mixer

7”or 8” springform or round pan

Parchment paper round 

Cooling rack


More baking vessel choices for this recipe

Small ramekins 3" x 1/34" or 4" x 1" (smaller or larger optional)



INGREDIENTS

DRY

270g unsweetened bittersweet chocolate 70% cocoa content

200g granulated or organic cane sugar

30g fine brown rice flour

Bob’s Red Mill brown rice flour - Canada & USA

other countries - see ‘important information’ page.


WET

226g unsalted butter

6 large eggs


This is exact chemistry! DO NOT substitute, subtract or add any ingredient.



INSTRUCTIONS

Preheat oven to 350ºF or 176ºC

View the instructional lesson in the video.

Cover the bottom oven rack with aluminum foil if possible. 

Place the cake pan on a sheet pan.

Baking time is approximately 50 - 55 minutes or until firm to the touch in the centre.



POST BAKING INSTRUCTIONS

Cool the cake until warm.

Remove the cake from the cake pan.

Consume the cake within 24 hours.




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