Gluten Free Spiced Browneese Cake

Gluten Free Spiced Browneese Cake

1/2 a box of gluten cereal (I used Nature’s Path Organic, Sunrise Crunchy Honey)
4 tbsp. unsalted butter
2 cups ricotta
2 eggs (separated)
1/4 cup caster sugar
1 tsp vanilla essence
1 tbsp. chilli flakes
1 tbsp. ground ginger
200 grams dark chocolate chips


1. Pour the cereal into a food processor and pulse until a crumble is formed
2. Once crumbled, add in the butter and pulse again to completely coat the crumble with butter
3. Pour the mixture into a greased circular baking dish with a removable base and spread evenly over the base pressing down firmly on the crumble and leave to one side
4. Using two mixing bowls, separate the egg whites from the yolks and then place the whites to one side
5. To the yolks add in the ricotta, sugar, vanilla and spices and beat until creamy
6. Melt the chocolate either using the microwave (break the chocolate into small bits, place in a microwave safe bowl and place into microwave on high heat for 1 min blasts, at the end of each min stir and repeat until the chocolate has completely melted) or on a Bain-marie (glass or steal bowl covering a saucepan of hot water on a medium heat, place the chocolate in and stir until completely melted)
7. Once melted, pour and beat the chocolate into the ricotta mixture and place to one side
8. Grab your egg white and beat until stiff and peaks form
9. Fold the egg whites into the chocolate ricotta mixture
10. Pour the mixture into the baking dish on top of the cereal base and spread the mixture evenly
11. Place into a warm oven at 180 degrees C for 50-60 min until the firm to the touch
12. Once baked remove from oven and allow to completely cool on a wire rake before placing into a fridge to chill for 3 hours if not over night.


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