Squidgy Gluten Free Chocolate Cake


This sumptuously squidgy chocolate cake will finish your evening meal perfectly and with no need for baking, it can be ready to eat in next to no time! The tanginess of the cranberries is complemented by the sweetness of the smooth chocolate toppings.

 

This sumptuously squidgy chocolate cake will finish your evening meal perfectly and with no need for baking, it can be ready to eat in next to no time! The tanginess of the cranberries is complemented by the sweetness of the smooth chocolate toppings.

Serves: 6

Preparation time: 15 mins

You will need:

Ingredients:

  • 2 tbsp golden syrup
  • 200g/8oz butter
  • 2 dessert spoons of sugar
  • 4 tbsp cocoa
  • 300g/12oz crushed gluten free biscuits
  • 200g/8oz Dr. Oetker Dark Chocolate
  • 100g/4oz dried cranberries
1

Melt syrup, butter, cocoa, sugar and dried cranberries in a pan over a medium heat until the butter has melted and the sugar dissolved.

2

Add the crushed biscuit and mix well. Pour into a greased square baking tray and put in the fridge to set.

3

Once set, melt the chocolate in a Pyrex dish over a pan of boiling water. Spread the chocolate over the whole of the cake and leave to set.

4

Cut into pieces and serve with coffee.

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