Ingredients
1 cup flour (I use Tami GF all-purpose flour or Schar’s Gluten-free Mix B)
1 bag instant chocolate pudding mix
1½ cups sugar
½ cup cocoa powder
1 bag (10 gr.) baking powder
240 gr. unsweetened applesauce
¾ cup vegetable oil
1 cup boiled water with 1 overfull teaspoon of instant coffee (or 1 shot espresso+boiling water to make 1 cup)
A round cake tin (for a larger rectangular tin, double all amounts)
Preparation
Preheat your oven to 170C/340F.
Mix all ingredients (other than the boiling coffee) water in a bowl.
Add the boiling water and mix well and quickly (we don’t want scrambled eggs) 🙂
Pour into a tin covered with baking paper and bake for 30-40 minutes.
*For a larger rectangular tin it will take longer (you may also want to reduce the heat by 10C/50F degrees).
While the cake is baking you make the sauce:
Chocolate Sauce Ingredients
100 gr dark chocolate (coins, or broken into cubes)
250 ml non-dairy whipping cream (or rice milk – I use VITARIZ Rice and Almond milk – also significantly reduces the amount of fat and calories).
2 Tbsp brandy or rum
Sauce Preparation
In a small saucepan, bring the cream/milk to a boil.
Pour the boiled cream/milk over the chocolate and let rest for 5 minutes.
Mix well and incorporate the brandy/rum.
Pour over the cake immediately after removing from the oven and let cool.
Now don’t fret – at first it’ll seem as if there is way too much sauce, but with time it’ll be absorbed fully by the cake, and this is what makes it so rich.
You can serve just as it is, or with fresh strawberries, garnish with pistachios or colorful sprinkles – whatever you feel like! You can even serve warm with a lovely scoop for vanilla icecream.
You can prepare this cake a few days in advance and keep refrigerated and covered in plastic wrap – it’s taste actually improves!
