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Drunken Chocolate Cake
40 min
35 min
A gluten free, chocolate cake
Porzioni: 8
Autore: Stefania Oliveri
  • 260 grams Canteen flour blend 130 g superfine brown rice flour, 65 g superfine white rice flour, 60 g tapioca starch
  • 200 grams granulated sugar
  • 50 grams unsweetened Dark Cocoa sifted
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 130 g semi sweet mini chocolate chips
  • 160 g milk regular or nondairy
  • 80 g neutral vegetable oil
  • 2 extra large eggs
  • 6 tablespoons liqueur Crème de Cacao, Kahlua or whatever you like
  • 2 teaspoon vanilla extract
  1. Cake
  2. Preheat oven to 180°C.
  3. Grease cake pan with nonstick spray.
  4. In a medium bowl whisk together flour, sugar, cocoa, baking powder, baking soda and salt until combined. Using a silicone spatula fold in mini chocolate chips.
  5. In a small container whisk together milk, oil, egg, liqueur, and vanilla until blended. Add to flour mixture and fold/stir until batter is smooth (except for the lumpy chocolate chips). Expect the batter to be thick. Scrape into prepared pan. Rap the pan on the counter top to even out the surface and get rid of any air bubbles.
  6. Bake 30-352 minutes or just until a toothpick comes out with dry crumbs. Cool pan on a rack until you can touch the pan and the cake is cool to the touch. Flip onto a cake board or on a rack with a sheet pan underneath or on a serving plate and cool completely before adding icing.
  7. Icing
  8. Place chocolate chips in a heat proof container. Scald the milk and pour over the chocolate chips. Wait two minutes and then stir the chips until everything is melted and smooth. Let the mixture sit for a few minutes until it cools down, but still can be poured. Pour over the cake and use an offset spatula or the back of a soup spoon (if needed) to spread the chocolate over the top and let it drip down the sides.
  9. In a small bowl mix the powdered sugar with the water just until the mixture drips from the spoon like a ribbon – adding only a little water at a time until it looks right. It will thicken up as it sits. Pour the mixture into a squeeze bottle.
  10. Carefully pipe a spiral of white icing over the chocolate taking care not to form any breaks, beginning in the center and moving out. Using a few toothpicks (for best results wipe the toothpick after each swipe to keep the edges less messy) drag the toothpick from the center out to form the spider web, spacing it evenly (or not – some spiders are a little less rigorous about spacing). Let the icing set, about an hour or two.

Adapted from Gluten Free Canteen