Squidgy Gluten Free Chocolate Cake

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This Squidgy Gluten Free Chocolate Cake is perfect straight after your delicious Dr. Oetker Ristorante Gluten Free Pizza Mozzarella.

6 servings

Medium 15 Minutes iconglutenfrei26x26png Gluten Free

Ingredients

Ingredients

For the recipe  Squidgy Gluten Free Chocolate Cake

Ingredients:

30 ml Golden Syrup (2 tbsp)
200 g Unsalted butter
10 g Caster Sugar (2 Dessert Spoons)
60 g Dr. Oetker Fine Dark Cocoa Powder (4 tbsp)
200 g Dr. Oetker Dark Chocolate
100 g Dried Cranberries
300 g Gluten Free Digestive Biscuits (Crushed)

preparation

Preparation

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

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

Step 3: Once set, melt the chocolate in a Pyrex dish over a pan of boiling water. Evenly spread the chocolate over the whole of the cake and leave to set.

Step 4: Cut into pieces and serve with coffee.

Nutritional Information for the recipe Squidgy Gluten Free Chocolate Cake

Per Serving Per 100 g / ml
Energy 3228 kJ
771 kcal
2152 kJ
514 kcal
Fat 49.15 g 32.77 g
Carbohydrate 69.29 g 46.19 g
Protein 8.30 g 5.53 g

preparation

Preparation

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

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

Step 3: Once set, melt the chocolate in a Pyrex dish over a pan of boiling water. Evenly spread the chocolate over the whole of the cake and leave to set.

Step 4: Cut into pieces and serve with coffee.

Nutritional Information for the recipe Squidgy Gluten Free Chocolate Cake

Per Serving Per 100 g / ml
Energy 3228 kJ
771 kcal
2152 kJ
514 kcal
Fat 49.15 g 32.77 g
Carbohydrate 69.29 g 46.19 g
Protein 8.30 g 5.53 g
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