This is entirely gluten free and underneath all that colour and movement just a simple Brownie Layer Cake. Anyone can do it, promise. Give it a try
This cake started off as a lazy kind of after thought. There is nothing like being able to incorporate slovenly laziness into your week to produce what some called the best cake they had ever eaten. It could possibly encourage future slovenly acts of cake baking. Regardless, it worked out for the best.
During the very hot last weeks of summer it also held together and travelled like the sweet little chocolate Angel it turned out to be. I was exceptionally busy and I had to work in a dessert style birthday cake (of the gluten free kind) into my schedule. Once the layers are made it is all downhill from there. It’s all in the accessories. Promise!
I have been making these gluten free brownies for literally decades but I have to say they have never looked better, nor been as damn handy as this lot here. 3 x the recipe divided into 6 cake pans and I had the base. Tick, refrigerate, come back later. You can make them up to a week ahead.
I did have a cheating moment as I had some caramel popcorn in the freezer that I made when I made another cake a few weeks ago. I used that because I had it and that’s that. I will link to that recipe here so you can make your own and decorate what ever you like with these totally crunchy -freeze-and-use-whenever-you-want treats. You could totally buy some caramel popcorn though if you want.
- 175 gm butter unsalted
- 175 gm dark chocolate chopped
- 250 gm caster sugar
- 50 gm cocoa dark unsweetened (3/4 cup)
- 3 whole eggs
- 100 gm Almond flour/ meal 1 cup
- 500 gm butter unsalted soft
- 250 gm cream cheese softened
- 300 gm icing sugar
- 200 gm dark chocolate melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 125 gm caster sugar
- 20 ml water
- 25 gm cold butter
- 40 ml cream
- 1/2 teaspoon salt
- 2 whole egg whites
- 125 gm caster sugar
- 1/2 teaspoon lemon Juice
- 100 gm gluten free shortbread crumbs
- 6 maltesers
- 250 gm fruit
- 150 gm praline Pieces of praline and crushed praline
- 10 gm Raspberries Freeze dried r
- 50 gm Caramel popcorn
** Depending on how far the caramel browns to it will effect how much it sets. This mixture should be fine but be aware you may just have to add a little more hot water or cream just to loosen if it is to toffeed.