Caramel Mud Cake (Gluten-Free) |
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Prep Time: 30 Minutes Cook Time: 100 Minutes |
Ready In: 130 Minutes Servings: 12 |
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I have not tried this yet. Ingredients:
1 1/4 cups unsalted butter, chopped |
1 1/4 cups white chocolate, chopped |
2 1/4 cups firmly packed brown sugar |
1 1/2 cups water |
1 teaspoon vanilla extract |
4 eggs, lightly beaten |
2 2/3 cups gluten-free flour, mixture (number two) |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 cup butter, chopped |
1 cup firmly packed brown sugar |
1/3 cup milk |
1 1/2 cups sifted icing sugar |
Directions:
1. Preheat oven to slow (150 degrees celsius).
2. Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.
3. Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.
4. Transfer mixture to a large bowl, cool for 15 minutes.
5. Whisk in vanilla and eggs, then the flour mixture.
6. Pour mixture into prepared pan.
7. Bake in a slow oven for about 2 hours.
8. Cover cake loosely with foil if it is over-browning.
9. Cool the cake in the pan covered with a clean tea towel.
10. ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
11. Cook, stirring, for about 3 minutes, cool.
12. Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
13. Spread cold cake with Caramel Frosting.
14. Notes: Can be made 4 days ahead.
15. Store in an airtight container at room temp.
16. Uniced cake suitable to freeze.
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