Blackcurrant chocolate cake
The chocolate cake is filled with blackcurrants, cottage cheese and caramel sauce.
Ingredients · Servings 15
- 2 eggs
- 1 dl oil or melted margarine
- 1 dl lactose-free milk
- 4 dl gluten-free flour mix
- Sunday
- 3 dl sugar
- 2 dl dark cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ dl hot coffee
- 1½ dl frozen blackcurrants
- 3 tablespoons sugar
- 1 jar (250 g) lactose-free milk curd
- 4 tablespoons lactose-free caramel sauce
- ½ dl sugar
- 1–2 tablespoons dark cocoa powder
- 3–4 tablespoons dried blackcurrants
Method · P0DT1H0M
- Mix eggs, oil and milk in a bowl. Mix dry ingredients together in another bowl. Add egg-oil mixture to dry ingredients and beat with an electric mixer until smooth (batter will be thick at this point). Add hot coffee and beat for 2 minutes.
- Line a cake tin (∅ 22 cm) with baking paper. Pour the batter into the tin. Bake in a 175 degree oven for 35 minutes. Check the doneness with a cocktail stick. If no batter sticks to the stick, it is done.
- Invert the cake onto a cutting board and remove the parchment paper from around the cake. Cut the cake into two pieces. Lift the base onto a cake plate.
- Crush the blackcurrants and sugar together and spread on the cake base. Mix the milk curd and the caramel sauce. Spoon over the blackcurrant mixture. Place the cake base on top.
- Melt the sugar in a dry, hot pan until it is melted and starting to brown. Pour the melted sugar into long strips on the baking paper. Let it harden. Garnish with cocoa powder, sugar strips and dried blackcurrants.
