It’s all good!
Recipe on page 128
Although I’ll be the first to admit that actual chocolate is pretty essential for a good brownie, on the off chance that you get a brownie craving with no chocolate to hand, I don’t want to leave you hanging. This recipe gives brownies the deep chocolate flavour, the fudgy texture and the gorgeous glossy top – using only cocoa powder. It’s pretty high in sugar, but the bitterness of the Dutch-processed cocoa powder balances this sweetness nicely. Plus, the sugar is essential for the formation of the shiny crust.
Recipe on page 130
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Baked to Perfection: Delicious Gluten-Free Recipes with a Pinch of Science by Katarina Cermelj (Bloomsbury, 2021, about R655)
SUPER-MOIST CHOCOLATE CAKE
SERVES 12–14
PREP + BAKING TIME 1 hour 35 minutes
FOR THE CHOCOLATE SPONGES
• 280 g dark chocolate (60%–70% cocoa solids), chopped
• 200 g unsalted butter
• 250 g caster sugar
• 4 eggs, at room temperature
• 160 g gluten-free flour blend
• 80 g almond flour
• 40 g Dutch-processed cocoa powder
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) bicarbonate• • • •
