FOOD PHILOSOPHER® GOES WHEATLESS
Chocolate Custard Cake with Strawberries
QUICK AND EASY AND PERFECT FOR SPRINGTIME, HERE'S A CHOCOLATY
twist on Clafouti that you make in a snap. We've added fresh-picked berries, cocoa powder, and a touch of Kahlua to enrich this classic custard-like cake. All you have to do is mix it up in a bowl, pour it into a deep-dish pie pan to bake, and then sprinkle the top with some finely chopped semi-sweet or milk chocolate when it's done. You can also make a delicious dairy-free version using rice milk or another non-dairy substitute (see directions below).
Food Philosopher’s® Gluten–Free
CHOCOLATE CUSTARD CAKE with STRAWBERRIES
Makes one 9-inch cake
1 cup fresh strawberries
½ cup Brown Rice Flour Mix*
½ cup packed dark brown sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
4 large eggs
2 cups whole milk minus 1 tablespoon (see dairy-free version below)
1 tablespoon Kahlua Liqueur or strong coffee
2 teaspoons pure vanilla extract
3-4 ounces semisweet chocolate or milk, finely chopped
Confectioners sugar for garnish
- Wash, dry, and hull the strawberries and cut them in half.
- Preheat oven to 375°F. Position rack in center of oven. Lightly grease a 9-inch round glass (Pyrex) or ceramic deep-dish pie pan with cooking spray and dust lightly with rice flour. Arrange the cut strawberries on bottom of pie pan.
- Whisk flour, dark brown sugar, cocoa powder, and salt in a large bowl (try to incorporate the brown sugar as much as possible).
- Break eggs into center of flour mixture and whisk until smooth. Add milk, Kahlua, and vanilla extract and whisk until smooth (this will take about 30 seconds so the brown sugar is fully mixed into the batter).
- Pour batter into prepared pan. Put pan in center of oven; bake about 55 minutes (a knife inserted into center of cake should come out clean). Do not open oven for 45 minutes.
- Sprinkle chopped chocolate across the top of the cake. Cool cake in the pan on a rack for about 1½ hours. Sift confectioners sugar over top.
Serve warm, or at room temperature. Can be made a day ahead, but is especially nice when slightly rewarmed (although there are die-hard fans of cold Clafouti). Store cake covered tightly with plastic wrap in refrigerator. Best when eaten within three days of baking.
for a dairy-free version use rice milk, almond milk, or coconut milk, and one extra tablespoon of cocoa powder.
*see “Gluten–Free Flour Mixes” in our Recipe
CHOCOLATE CUSTARD CAKE with RASBERRIES
Substitute 1 cup washed and dried raspberries for strawberries in recipe above.
© 2010 by Claudia Pillow and Annalise Roberts