Chocolate Cake in a Disposable Pan with Glossy Frosting and White Chocolate Hearts – Gluten-free version
The cake you take to kindergarten, a picnic or a family meal: baked and served in the same pan and cut into squares. The cooked frosting is pareve and stays glossy even after cooling, and white chocolate hearts are decoration enough. Gluten-free version: Gluten-free flour blend.
Preheat the oven to 175°C (345°F) and grease large disposable aluminum pan (about 25×35 cm).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Sift the gluten-free flour blend, cocoa, baking powder and baking soda into a bowl and add the sugar and salt.
SifterBowl
4
Add the eggs, oil and vanilla and beat 2 minutes.
Whisk
5
Add the boiling water and stir. The batter is thin, and that's fine.
💡The boiling water blooms the cocoa and deepens the flavor, and the thin batter makes an especially moist cake.
6
Pour into the pan and bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
OvenBaking pan
7
In a small pot, bring the water, sugar and cocoa to a gentle boil over medium heat, stirring constantly, and cook 2 minutes, until the glaze thickens slightly.
StoveSmall saucepan
8
Remove from the heat and add the dark chocolate and oil and stir until the glaze is smooth and glossy.
9
Pour the hot glaze over the hot cake and smooth with the back of a spoon: it soaks slightly into the top layer and keeps it moist.
10
When the frosting starts to set but is still tacky, arrange the hearts on it in rows. Let cool completely and cut into squares straight from the pan.
Knife
290calories
4 gprotein
37 gcarbs
14 gfat
● protein 5%● carbs 51%● fat 44%
Per serving (85 g), of 24 servings
To assemble ·
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⚖ About the ingredients
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Cocoa powder: measured in tbsp in this recipe: 1 tbsp = 5.4 g · 228 kcal per 100 g · More about Cocoa powder →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Piping bag· Also works: Zip-top bag (Zip-top bag with a corner cut off, no tip)· 💡 Workaround, changes the dish: Spoon / teaspoon (regular) (With a spoon, uneven)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
Microwave or Double boiler (bain-marie)· one of them
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
