Gluten-Free & Low-Salicylate Rich Chocolate Cake

Ingredients:

1. 225g butter
2. 225g plain (semisweet) butter
3. 115g unsweetened cocoa powder
4. 150g caster sugar
5. 6 eggs

-------------------------------------------------

1. Preheat oven to 180C.

2. Line a 23 x 5cm round baking pan with baking paper. Grease the paper with some butter.

3. Melt the butter and chocolate in the top of a double boiler. Leave aside to cool.

4. Sift the cocoa powder into a large bowl.

5. Add the sugar and eggs.

5. Stir until the three ingredients are combined.

6. Pour the melted chocolate mixture into the large bowl and stir well until combined.

7. Pour the mixture into the baking pan.

8. Set the baking pan in a roasting pan and pour about 5cm of hot water into the outer pan.

9. Bake for about 45 minutes or until the cake is firm to the touch.

10. Leave the cake to cool for 15 minutes and then unfold it onto a wire rack.

11. When it has cooled down, wrap the cake in baking paper and chill it in the fridge for about 8 hours.

12. Once the cake is chilled, it can be served.

Bon appétit!

The mixture before baking

After 45 minutes of baking!