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Christmas Pudding Chocolate cake Prep Time: 20 mins Cooking Time: 25 mins

Gluten Free and Wheat Free chocolate pudding cake! 

Author The Gluten Free Greek

Ingredients

  • Cake:
  • 200 g 7oz Gluten Free Self Raising Flour
  • 25 g 1oz cocoa powder
  • 115 g 4oz gluten free chocolate
  • 45 ml 3tbsp milk
  • 175 g 6 oz unsalted butter
  • 175 g 6oz Brown Muscovado sugar
  • 3 large eggs beaten
  • 5 ml 1 teaspoon vanilla essence
  • Filling:
  • 150 g milk chocolate or dark chocolate
  • 50 g butter
  • 3 tablespoons milk or cream
  • 225 g icing sugar
  • 200 g gluten free sweets jellies, or chocolates
  • For the icing:
  • 100 g white chocolate
  • knob of butter
  • Royal green and red icing for the holly and berries

Instructions

  1. Place the chocolate and milk in a saucepan and heat gently until chocolate has melted. Put to one side.
  2. Cream the sugar and butter together in a large bowl using a whisk. Add the eggs, one at a time and vanilla essence.
  3. Add the melted chocolate to the bowl and fold in the flour and cocoa powder.
  4. Line two hemispherical tins (mine were 6 inches) with greaseproof paper for easy removal. Divide the mixture into the two hemispherical cake tins. If you have a larger size, you will need extra ingredients.
  5. Heat oven to 180ºC
  6. Bake in oven for 20 to 25 mins at 180°C
  7. Leave cakes to cool. Once cooled remove cakes from their tins.
  8. On the flat side of the cake, using biscuit cutters, make a hole in each cake for your secret filling.
  9. Over a pan of boiling water, place the butter, the chocolate and the milk in a small bowl.

  10. Once melted, add sieved icing sugar and whisk until smooth.

  11. Put a little blob of chocolate cream on a board and stick the bottom hemisphere on.

  12. Fill the bottom half with the gluten free sweets or chocolates.

  13. Carefully spread a layer of the chocolate icing around the edge of the sweets. Then fill the other half of the cake with the gluten free sweets and chocolates and sandwich both cakes together.

  14. Spread the rest of the chocolate mixture around the whole cake and use a palette knife to smooth.

  15. Place in fridge to set.

  16. Melt the white chocolate and butter.

  17. Pour over the cake like cream.

  18. Add decorations. I used royal icing for my holly leaf and berries.

  19. Place in fridge.