This Chocolate Dream Cake may have been designed for sufferers of IBS but when I served it to my fellow CountryWives and also to my family they all loved it and not a scrap was left by the end of the day. We all remarked that it was not as rich or heavy as normal chocolate cake.
Chocolate Dream Cake
150g caster sugar
150g plain gluten-free flour
2 tablespoons cocoa powder
1 teaspoon baking powder
175g oil or butter, melted
125 coconut milk or lactose-free cream
125ml lactose-free cream
100g lactose-free baking chocolate
How to prepare:
Preheat the oven to 180/Gas Mark 4/ beat the eggs and sugar together until smooth. In a separate bowl, sift the flour, cocoa and baking powder. Add the flour mixture to the egg mixture and stir in the oil or melted butter and the coconut milk or cream.
Grease a 25cm spring-form cake tin with butter and pour in the mixture. Bake the cake for 20-25 minutes on the centre rack. Allow to cool completely.
To make the chocolate topping, first place the cream in a small saucepan and warm over a low heat. Remove it from the heat and stir in the chocolate until it is fully melted. Occasionally stir the chocolate mix, while waiting for it to reach room temperature.
When the topping has reached room temperature, gently pour it over the cake while it is still in the tin. Allow the cake to cool for 1 hour before removing it from the tin.
Serve with a dollop of lactose-free cream or in my case I served it with some coconut yoghurt.
Read my review of the Calm Belly Cookbook by Cecilie Hauge Ågotnes which this recipe comes from ~