Swedish Chocolate Cake
15 tbl salted
butter
½ cup cocoa
powder
1 ¾ cup sugar
2 tsp vanilla
1 cup Better Batter
3 eggs
Preheat you oven
to 350F. Butter and flour a 6-8" cake pan, it needs to be quite
deep.
Melt the butter.
Stir in the rest of the ingredients. Pour into the cake pan, and bake
30-35 minutes for
8" pan
35-40 minutes for
7" pan
40-45 minutes for
6" pan
Let the cake cool
completely in it's pan, then run a dull knife around the inside edge
of the pan to loosen the cake. Turn the cake out onto a plate. Dust
with powdered sugar.
I just saw this recipe on Google+ via Bridget Davis - The Internet Chef - and I gave it a try and de-gluten-ize it in the process. For this attempt, I used Better Batter and upped the butter by 50% (according to the instructions on the Better Batter box).
The result is between a brownie and a cake. Not quite as dense as a brownie, but not as fluffy as a cake. The one slice was quite satisfying - for both my chocolate hunger as well as normal hunger.
Analyzing the recipe, it seems that most of the structural integrity comes from the eggs - not the gluten. So using something like rice flour or oat flour should be possible. When I get some time, I'll do a second attempt. I'm thinking of oat flour, reducing the butter back to 10 tbl and adding 1 more egg (actually, I usually use egg substitutes)
4 comments:
Hi, Ron! I wouldn't have increased the butter - the Better Batter box only calls for an increase of water or milk for yeast breads - this recipe looks like a classic cake?
But definitely yummy none the less!
Hi, Ron! I wouldn't have increased the butter - the Better Batter box only calls for an increase of water or milk for yeast breads - this recipe looks like a classic cake?
But definitely yummy none the less!
HI Ron! THe better batter box says to increase water for yeast breads- for this recipe, you'd have wanted to keep the butter the same. It would have made a slightly less rich cake - what you made looks great, though!
naomi
I've tried other recipes without upping the fat/water, but the result was very... firm. Adding the extra water/fat (depending on the recipe) solved the problem.
But I tried the recipe with the normal amount of fat, but this time using brown rice flour. It turned out very good. But you have to parchment paper the bottom of the pan or use a springform pan.
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