Gluten Free Cakes and Deserts

Squidgy Gluten Free Chocolate Cake

Ingredients:

• 2 tbsp golden syrup
• 200g/8oz butter
• 2 dessert spoons of sugar
• 4 tbsp cocoa
• 300g/12oz crushed gluten free biscuits
• 200g/8oz Dr.Oetker Dark Chocolate
• 100g/4oz dried cranberries

1- Melt syrup, butter, cocoa, sugar and dried cranberries in a pan over a medium heat until the butter has melted and the sugar dissolved.

2- Add the crushed biscuit and mix well. Pour into a greased square baking tray and put in the fridge to set.

3- Once set, melt the chocolate in a Pyrex dish over a pan of boiling water. Spread the chocolate over the whole of the cake and leave to set.

4- Cut into pieces and serve with coffee.

3- Spoon into the prepared tin and smooth until evenly spread. Bake in the oven for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out clean. The cake should be golden brown and springy to touch. If the top starts to get too brown before it is cooked through then cover with foil.

4- While the cake is cooking make the glaze by mixing together the rind and juice and the sugar to make a thick sugary mixture.

5- Once the cake is cooked pour the sugary mixture over the top straight away and leave to cool in the tin. Once cool remove from the tin and remove the greaseproof paper. Transfer to a serving plate and serve.

For more baking ideas and inspirations go to our blog- http://cakedecmag.uk/ThisCakeLifeBlog