Flour allergy? Try baking this rich chocolate cake on the BBQ
If an intolerance to wheat is a problem then this rich chocolate cake would satisfy all your cravings. It has to be done in stages but the result is well worth the effort. It is a slightly dense cake so not like your light and fluffy Victoria sponge. Don't worry about it tasting of smoke, it definately doesn't, if you are baking it on a charcaol BBQ just make sure you use the best fuel and that it is running clean, only use premium quality lumpwood or briquettes.
{"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/8T6rAlINHWU.jpg?itok=WsU2P2kc","video_url":"https://www.youtube.com/watch?v=8T6rAlINHWU?rel=0","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]}
Ingredients:
- 200g (7oz) good quality dark chocolate; melted
- 5 eggs; separated
- pinch salt
- 180g (6.5oz) caster sugar
- 200g (7oz) butter; cubed at room temperature
- 200g (7oz) ground almonds
- 25g (1oz) cocoa powder
- 1 teasp baking powder
- icing sugar; for dusting
Equipment:
- 22cm (8.5”) round spring form cake tin; greased and lined
Pre-heat the Traeger to 175C (347F).
Beat together the butter and sugar until light and fluffy.
Beat in the yolks one at a time.
Gently fold in the almonds.
Add the melted chocolate and combine well.
In a separate bowl beat the egg whites with a pinch of salt until stiff.
Sift the baking powder and cocoa into the cake mix and fold in gently, then fold in the egg whites.
Pour into the prepared tin, smooth over and bake in the centre of the Traeger for about 50 minutes. If the top starts to dry out after 25 – 30 minutes cover with foil.
