I found this simple gluten-free chocolate fudge cake, and with only 4 ingredients it is a quick recipe to follow when you don’t have much time to prep. Personally, I always have time to melt chocolate but then again that might be just me…
400 grams dark chocolate
1 cup full fat coconut milk
1/3 cup maple syrup
4 eggs (room temperature)
Preheat oven to 150 degrees.
Grease and line a loaf tin.
Bring the kettle to the boil.
Place the chocolate, coconut milk and maple syrup into a medium sized saucepan and continually stir over low heat until the chocolate has melted and the ingredients are well combined. Remove from the heat and set aside.
Whisk the eggs well. Stir in the chocolate mixture into the egg mixture until well combined.
Pour into the prepared loaf tin. Place the loaf tin into a deep roasting dish and pour the hot water into the dish until the water level is half way up the side of the loaf tin.
Bake for one hour.
Leave to cool to room temperature then place in the fridge overnight. Remove from the tin – slice and enjoy.
And then if you are like me you will cover the loaf with flaked chocolate and maybe some roasted coconut flakes. Because you can!
I took this into work with me and it was well received from a chocolate fudge perspective. Job well done.
The original recipe can be found here