125g Nuttelex (see note)
1 cup dark choc bits (see note)
1 1/2 cups caster sugar
3 eggs, lightly beaten
3/4 cup gluten-free plain flour mix
1/4 cup gluten-free self-raising flour mix
1/3 cup cocoa powder
1 teaspoon xanthan gum (see tip)
drinking chocolate, to serve
1. Preheat oven to 180Â°C. Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper (see note).
2. Combine Nuttelex and 1/2 cup choc bits in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Stir in sugar and eggs.
3. Stir flours, cocoa and xanthum gum over chocolate mixture. Add remaining 1/2 cup choc bits. Stir gently to combine.
4. Spread mixture into pan. Bake slice for 22 to 25 minutes or until a skewer inserted into the centre comes out clean. Cool completely in pan.
5. Dust slice with chocolate. Cut into pieces. Serve.
Notes and Tips
Note 1: Available from supermarkets, Nuttelex is a butter substitute made from sunflower, canola and vegetable oils.
Note 2: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing 2cm overhang at each long end. Use the overhang to lift the slice from pan.
Note 3: Most dark chocolate is dairy-free, if in doubt, check the label for milk solids.
Tip: Produced from corn sugar, xanthan gum is used as a thickener, emulsifier and stabiliser. It is available from supermarkets and health food stores.
Super Food Ideas – March 2006 , Page 82
Recipe by Emma Braz