I am so excited to introduce you to Nik of A Brown Table today! I have been addicted to his site for quite some time now – the photography, the food, his adorable dog Snoopy. I am pretty much a sucker for all of it and I know you will be too. I am so honored that he said yes when I asked him to share a gluten free recipe here with all of us and I know that this cake is going to knock your socks off!
Hi, I’m thrilled that Meg invited me to come over and share a guest post on her wonderful space today. I’ve been a huge fan of her work for a while and she has been one of the kindest and friendliest supporters of my blog, since I started.
I love chocolate and dark chocolate is perhaps one of my favorite ingredients to work with, so today I’m sharing one of my favorite recipes for a gluten-free rich dark chocolate cake. Yup, cake was the first thing that came to my mind when Meg asked me to share a recipe. This chocolate cake is not too sweet and is the perfect treat to eat on a cold day with a cup of warm coffee or tea. Since the cake has a deep and rich flavor, I prefer to balance the richness with a little greek yogurt and a few pistachios.
Here are some of my kitchen tips that you might find useful when preparing this cake:
- Fold the dry ingredients into the wet ingredients with an outwards to inwards circular motion. Don’t worry too much about deflating the eggs.
- This recipe does not use any extra sugar and relies on it’s sweetness to come from the bittersweet chocolate. However if you prefer it sweeter, you can add up to 2 tablespoons of fine grain sugar and whisk it with the eggs in step 2.
- This cake is best served warm. I like to serve it topped with lightly sweetened plain greek yogurt and a sprinkling of chopped pistachios.
- You can use a 6-7 inch round cake pan to bake this cake and a springform pan will work just as well. Remember to run a knife around the edges of the cake before releasing it.
Warm Dark Chocolate Brown Rice Cake
- Yield: 6 servings 1x
- 3 large eggs, at room temperature
- 1/4 cup (7/8 ounces) sweet brown rice flour
- 2 tablespoons almond flour
- 1/4 teaspoon kosher sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 ounces bittersweet dark chocolate (I used 63% cacao from Guittard)
- 1 teaspoon madagascar bourbon vanilla extract
- 1/2 cup full fat plain Greek yogurt
- 1 tablespoon olive oil or melted coconut oil
- a little oil to grease the baking pan
- Place a wire rack in the center of the oven and preheat to 350F.
- Whisk the eggs at medium-high speed for about 4-5 minutes in the bowl of a stand mixer until they double in volume.
- While the eggs are whisking, melt the chocolate in a saucepan placed over a pan of barely simmering water. Stir the melted chocolate with a silicone spatula until smooth and silky, remove and keep warm until ready to use.
- In a small bowl, dry whisk all the ingredients from the rice flour to the baking soda, sift and fold this mixture into the whisked eggs using a silicone spatula.
- Pour the melted chocolate from the side of the bowl into the batter and and fold carefully with a circular motion. The batter will deflate a little. Fold in the vanilla, greek yogurt and oil, the batter will deflate a little more.
- Grease a circular 6 inch cake pan with the extra oil and pour the batter into the pan. (You can use a springform pan too). Bake for about 20-25 minutes or until the center is firm to touch and a skewer comes out clean when inserted into the center of the cake. Remove and allow the cake to cool in the pan for about 5 minutes. Invert the cake pan onto a wire rack and allow to cool for about 10 minutes before serving. Serve warm and top with lightly sweetened greek yogurt and toasted chopped pistachios or any of your favorite nuts.
Hungry for more gluten free recipes from A Brown Table? Me too!! Here are 5 other sweet treats that will have you grabbing your apron.