Wednesday, 06, April 2016
How to make a wheat-free chocolate cake
A recipe from The Croke Park
Sometimes, you get a craving that only a certain type of food can fix. And if you’re a chocoholic, then nothing beats a perfect slice of chocolate cake. It’s comforting, decedant and oh so delicious. But if you’re intolerant to wheat or gluten, then it can be a little tricky to get your fix.
The Croke Park has just revealed their spring menu for The Sideline Bistro & Bar, with some mouth-watering options for dinner or a light bite (try the Burrata to share, or the West Cork Crab Cocktail)
There are also a selection of sweet treats to tempt you, with a fabulous option for those who cannot (or prefer not) to eat wheat. The wheat-free chocolate cake is a gorgeous dessert, perfect for a bit of afternoon indulgence. It's available in the bar as well as in the bistro, so you can enjoy it wherever you choose to dine.
John Sheridan, head chef at The Croke Park, has given us the recipe for his delicious cake, so you can whip it up at home.
The Croke Park Wheat-Free Chocolate Cake
- 174g Butter
- 200g Dark Chocolate
- 375g Caster Sugar
- 25g Cocoa Powder
- 300g Wheat/Gluten Free Flour
- 200g Natural Yoghurt
- 3 eggs
Melt butter with dark chocolate, over a bain marie (or put a pyrex bowl over a pan of barely simmering water, making sure the water doesn’t touch the bowl itself). Be sure to heat slowly and carefully, so the chocolate doesn’t burn.
Whisk sugar and yoghurt together.
Mix the flour and cocoa powder together in a separate bowl.
Leave the chocolate mix to cool slightly, then whisk into the flour mix and fold in the eggs.
Butter and line a cake tin and pour in the mix.
Bake at 140 Degrees Celsius for 35 -40 minutes.
This is best served with fresh berries (try raspberries, strawberries or redcurrants) and a small dollop of crème fraiche.
You can read more about the new Bistro menu on the website.