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Squidgy Gluten Free Chocolate Cake

6 servings
Intermediate
15 minutes
Gluten Free
This Squidgy Gluten Free Chocolate Cake is perfect straight after your delicious Dr. Oetker Ristorante Gluten Free Pizza Mozzarella.
Recipe Ingredients
How to Prepare
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)

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Dr. Oetker Fine Dark Cocoa Powder (4 tbsp)
Total:
15 minutes
Prep:
15 minutes
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.

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. Evenly spread the chocolate over the whole of the cake and leave to set.

4

Cut into pieces and serve with coffee.

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Recipe Ingredients

Ingredients
30 mlGolden Syrup (2 tbsp)
200 gUnsalted butter
10 gCaster Sugar (2 Dessert Spoons)
60 gDr. Oetker Fine Dark Cocoa Powder (4 tbsp)
200 gDr. Oetker Dark Chocolate
100 gDried Cranberries
300 gGluten Free Digestive Biscuits (Crushed)

Buy the Products

Picture - Dr. Oetker Fine Dark Cocoa Powder (4 tbsp)
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.

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. Evenly spread the chocolate over the whole of the cake and leave to set.

4

Cut into pieces and serve with coffee.