Gluten Free Chocolate Mud Cake Pre-Mix

Description

INGREDIENTS: Sugar, Gluten Free Flour Mix (tapioca Flour, potato starch, rice flour, cocoa powder (9.6%), modified maize starch (1442), raising agents (450,500), emulsifers (471), sodium stearoyl lacate (vegetable) (481)), salt, vegetable gum (xanthan (415)), nature identical flavour)

Also DAIRY, NUT, EGG & SOY FREE as it leaves Grandma’s Pantry

CHOCOLATE MUD CAKE

Perfect for a 2 x 17cm tins or approx. 2 ½ doz. patty cakes or approx. 80 mini muffins

900 gms Chocolate Mud Cake Mix

Mix4 eggs

280 mls Your choice of Oil

250 mls water

METHOD

Preheat Oven at 170°C (160°C fan-forced)

Combine ingredients on low speed for one minute. Scrape bowl and mix on low speed for another minute.

Bake for 75-80 minutes or until skewer comes out clean.

CHOCOLATE BROWNIE

Perfect for one brownie tray

450g Chocolate Mud Cake Mix

3 Eggs

100g margarine/butter

150g dark chocolate pieces

METHOD

Preheat your oven to 175°C (160°C fan forced) Grease or line a 20cm Teflon tin.

Melt the chocolate and margarine in the microwave 90sec, stir until clear. In a large bowl combine melted chocolate and eggs, one at a time, stirring constantly so that the eggs don’t solidify.

Add mud cake and continue to stir to a smooth consistency.

Pour the batter into prepared tin and set to bake for 40 – 45 minutes.

** For an egg free recipe – use egg replacer or substitute each egg for 1tbsp of golden syrup and 1tbsp of fine rice flour

Download Recipe Sheet