Ingredients
The following ingredients have 4 Servings
- 75 ml/g milk (dairy or dairy free)
- ½ tbsp lemon juice
- 1 tbsp instant espresso coffee powder
- 125 ml/g cold water
- 200 g good quality dark chocolate (– cut into pieces (dairy free as required))
- 200 g unsalted butter ((or dairy free alternative) – cut into small pieces)
- 170 g gluten free plain flour blend (I use GFA Blend A (see NOTES) )
- 1 tsp baking powder (check gluten free)
- 1 tsp xanthan gum
- ¼ tsp bicarbonate of soda
- 200 g golden caster sugar
- 200 g soft light brown sugar
- 25 g cocoa powder
- 3 large eggs (At room temperature (UK large = Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 125 g good quality dark chocolate (chopped (dairy free as required))
- 120 g unsalted butter or dairy free alternative (softened)
- 1 tsp vanilla extract
- 180 g icing sugar (confectioners/powdered sugar)
- ½ to 1 tbsp milk (dairy or dairy free)
- icing sugar to dust
- grated white chocolate to decorate (dairy free as required)
