Follow this super easy recipe to make the most delicious gluten free gooey Easter Chocolate Cake.

Your guests wouldn’t know this cake was gluten free but if you don’t have to worry about intolerances, normal self raising flour is just fine.

I’ve followed the recipe from the NFU Countryside Magazine March edition and adapted to cater for my gluten intolerance.

• 100g chocolate, melted
• 100g butter, melted
• 225g gluten free self raising flour
• 1/2tsp of xantham gum
• 150g soft brown sugar
• 200g caster sugar
• 80g cocoa powder
• 3 eggs
• 100ml of milk
• 100ml of creme fraiche
• 1tsp of vanilla extract
• 100ml of water
• A pinch of salt
  
  

For the icing

• 180ml of double cream
• 180g dark chocolate
• Mini eggs for decoration

I cooked this recipe on my Everhot at 200c

1. Melt the butter and chocolate with the water over a pan of simmering water. Allow to cool slightly.
2. Sift the flour, xantham gum into a large bowl, add the sugars, cocoa powder, salt, and mix.
3. Put the eggs into a jug and beat well, then add the milk, creme fraiche and vanilla extract.
4. Combine the dry ingredients with the chocolate mixture, then mix the wet ingredients in. Ensure that everything is well combined.
5. Scrape the mixture into a lined cake tin and put in the oven for approx 1hr.
6. For the icing
7. Put the cream and chocolate in a heatproof bowl. Put over a pan of barely simmering water. Once the chocolate starts to melt, beat the cream into the chocolate and once melted remove from heat.
8. Leave in a bowl at room temperature but do not allow to set. This may take 3-4hrs. Do not put in a fridge as it will become too stiff to spread later on.
9. Once the cake has cooked and cooled, spread the icing over the cake and decorate with mini eggs.