GLUTEN-FREE CHOCOLATE TRUFFLE BROWNIE CAKE
There are moments when nothing but chocolate can make the sun return to a bleary day. Something rich, dark and decadent without the guilt factor or the discomfort from gluten based flours. Since wheat flour is all that is offered by most bakeries you may have to take on baking your own dessert. It doesn't have to become a long arduous process to create the cake of your dreams. Instead, by using a pre-mixed combination of non-gluten flours and other ingredients the baking process just became a joy, rather than a chore in your busy day. This recipe calls for Bob's Red Mill Gluten Free Brownie Mix and a bit of imagination for the results you were craving.
Using a pre-mix can save you the trouble of having to gather together a long list of ingredients. Bob's mixture combines turbinado sugar, Ghirardelli cocoa, potato starch, white sorghum flour, tapioca flour, whole corn flour, sea salt, baking powder, and xanthan gum. In place of dairy milk, Soy Delicious unsweetened coconut milk is used, but you could substitute an almond or Eden's Soy Rice milk if that is what you have on hand. Also, using xylitol to sweeten the frosting will provide the same results as using organic sugar but without the blood sugar rise you get from the sugar.
You wouldn't think, looking at the ingredients, that the end product would turn out to be so delicious, but with a few recipe adaptations and a killer frosting, this gluten free, dairy free chocolate cake was a hit with my students and even their teenage kids. Try it for yourself and let me know what you think.
Chocolate Truffle Brownie Cake Recipe
Yields: 12 servings
1 21-ounce package Bob's Red Mill Gluten Free Brownie Mix
¾ cup coconut oil, melted
1 egg or eggs substitute equivalent to one egg
2 tsp. vanilla
¾ cup warm water
1-cup coconut milk
14-ounce package soft or silken tofu
4.0-ounce package Mori-Nu Mates Chocolate low-fat pudding mix
½ cup coconut milk
4 squares (2 oz), Ghirardelli 100% unsweetened cacao
1/4-cup xylitol or sugar.
Preheat oven to 350 degrees.
Spray 2 8" round cake pans.
In a large bowl place Bob's brownie mix.
In a blender or Magic Bullet puree egg, vanilla, warm water, coconut milk and oil, then fold into brownie mix, combining well.
Divide and spread batter in prepared pans and bake for 25 minutes or until toothpick inserted in center comes out clean.
Cool brownies thoroughly on a wire rack.
Meanwhile, puree the tofu, coconut milk and chocolate pudding mix in a blender until smooth
.In a double boiler melt the chocolate squares and sugar, then fold into the tofu pudding mix. Pulse a few times to combine and set aside.
Place one layer of the brownie cake on a platter and spread half the pudding mix over the top. Place the second layer on the first and cover with the remaining pudding mix.
Sprinkle the top with shaved chocolate and serve with coconut milk ice cream.
Delia Quigley is a holistic health practitioner, author of seven health books and an experienced yoga instructor. She also teaches the exquisite science of preparing whole, organic foods to support and strengthen the mind, body and spirit.GLUTEN-FREE CHOCOLATE TRUFFLE BROWNIE CAKE