This is a rich, delicious cake with the added benefits of being gluten and wheat free. It can also be milk and/or nut free, but is certainly not fat or sugar free!
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Step 1: Cake Ingredients
Ingredients for the cake (for topping see step 6):
8oz (200g) Sugar
4oz (100g) Doves Flour (see below)
4oz (100g) Butter or Margarine
6oz (150g) Cooking Chocolate
4oz (100g) Walnuts (or hazelnuts, whatever you like)
1tsp Baking Powder
Doves flour is a gluten and wheat free flour that can be bought in supermarkets here in England, if you can't get hold of it then you could probably use any flour. Doves is made of a blend of rice, potato, tapioca, maize and buckwheat flour.
Step 2: Start Mixing
Before you start mixing, put a large-ish saucepan of water on to boil for the next step. Also turn the oven on to warm up, temperature around 170C/350F/Gas mark 4.
Beat together the eggs and sugar until light and fluffy, or rather until a kind of gloopy marshmallow texture. I wouldn't call it 'fluffy'...
Once that's done, add the baking powder to the flour and beat it into the eggs and sugar. Leave the baking powder out if you're using self-raising flour.
Step 3: Melt the Chocolate
Put the chocolate and margarine into a small saucepan or bowl and put it inside the large pan of water, which should be hot by now. The bottom of the small pan can just be touching the water, it doesn't have to be submerged. Doing it this way the chocolate melts quickly but without burning as it usually does if you try to melt it directly on the flame.
When it's nice and smooth with no lumps left pour it into the cake mix and stir well.
Step 4: Add Nuts (optional)
Roughly chop the nuts and stir them into the mix as well. Leave this step out if you like.
Step 5: Bake It!
Lightly grease an oven dish and line it with greaseproof paper (aka wax paper, baking parchment).
About 8x11 inches should be right, mine was a bit small so I made another little one.
Put it in the oven (which was turned on in step 2...) for 30-40 minutes, then if it looks cooked take it out! Mine turned out quite well this time, but it doesn't matter if it collapses slightly and is a bit squidgy.
If you want, you can stop here, slice it up and have some wonderful chocolate brownies! Otherwise carry on to the next step...
That little one I had certainly wasn't wasted ;)
Step 6: Topping Ingredients
What you need:
2 Packets of strawberry jelly (I believe it's called jello over there in America)
Strawberries, preferably 2 punnets
I used dairy-free cream but normal cream is fine of course. I haven't tried it on this cake but it's probably wonderful :)
Step 7: Jellify the Cake
Jab some holes in the top of the cake so the jelly can soak in. You might also want to move it to a nicer dish, I didn't have one so just left it in the baking dish. It tastes the same, and that's what matters ;)
Make one of the jellies according to the instructions on the packet and pour it slowly over the cake, covering the whole thing. Give the strawberries a wash, chop them up and put some of them on top of the now jellified cake. Make up the other jelly and pour it over the cake again, trying to pour over all the strawberries to give them a nice slimy coating. You'll probably have some jelly left over, but that's not a bad thing! Warm runny jelly is actually quite nice.
Put the cake in the fridge for a bit to set the jelly and cool it down so the cream won't melt.
Next whip up the cream. If you're using real cream, adding a bit of sugar helps it whip up thicker and makes it taste nicer. Splodge it on the cake to about 3/4" thick, smooth it down and decorate the top with more strawberries.
Step 8: Done!
Cut into nice big chunks, and enjoy! Pour some more runny cream over it if you want to be really decadent.
Thanks to my mother for inventing this and to Doves Farm for the original brownie recipe!
Participated in the
Homemade Holidays: Holiday Treats Contest