Practical Method to Serving Perfect Individual Free-from Chocolate cake #MyCookbook

Hoping to eat Individual Free-from Chocolate cake #MyCookbook a best restaurant's, but for some reasons are not able to go to restaurants. This page gonna guide you with clear instructions on preparing a Individual Free-from Chocolate cake #MyCookbook like a famous chef made.

Individual Free-from Chocolate cake #MyCookbook

We hope you got insight from reading it, now let's go back to individual free-from chocolate cake #mycookbook recipe. To make individual free-from chocolate cake #mycookbook you need 8 ingredients and 11 steps. Here is how you achieve that.

To make an unforgettable Individual Free-from Chocolate cake #MyCookbook, below are the ingridients needed:

You need of Equivalent 2 eggs of egg replacer plus water for blending.
Provide 3 oz of self raising GF flour, I use Doves.
Prepare 1 tbs of cocoa powder plus extra for dusting.
Use of Large pinch xanthan gum.
Use of Large pinch GF baking powder.
Use 4 oz of Vitalite plus extra for greasing.
Use 4 oz of caster sugar.
You need 1 tbsp of Soya yoghurt as needed, approx.

After preparing the ingridients, now you are good to make your tasty Individual Free-from Chocolate cake #MyCookbook by following the procedures on this section:

Heat oven to 170 degrees Celsius..
Lightly grease 2 large ramekins, fully dust with cocoa powder to provide a non-stick coating. Line the base with a disc of baking parchment..
Whisk up egg replacer as per packet directions: 2 tsp replacer and 4 tbsp water, until thick and foamy like meringue..
Beat together margarine and sugar until very light and creamy..
Add “eggs” and fold in carefully to combine with a metal spoon..
Combine cocoa flour, xanthan gum and baking powder together and then sift into mixture a tablespoon at a time and fold in carefully with a metal spoon..
Fold in enough soya yoghurt to allow for a soft dropping consistency..
Divide the mixture between the two ramekins. Bake for approx 15 - 20 minutes in the centre of the oven..
Cooking time will vary according to the size of your ramekins. Take care not to open the oven door too early to avoid a collapse. Once cooked through, a cocktail stick will come out clean when inserted, leave to cool slightly in the ramekins and then tip out onto a cooling rack..
I made a “buttercream” from equal quantities of Vitalite and icing sugar beaten together until smooth and added some sifted cocoa for a deliciously chocolate flavour. Sandwich the cakes together once fully cooled and decorate as desired..
The cake will keep for up tom5 days in a container..

Recipe : Individual Free-from Chocolate cake #MyCookbook

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