INGREDIENTS
200g good quality dark chocolate
200g butter
1 tbsp of instant coffee granules mixed with 125ml warm water
170g of gluten free plain flour
1 tsp xanthan gum
¾ tsp bicarbonate of soda
400g caster sugar
25g of cocoa powder
75ml milk
3 large eggs beaten
2 1/2 cups sugar
10 large egg whites
4 cups salted butter, cut into pieces
The seeds from 2 vanilla pods
2 teaspoons butterscotch flavouring
750g Dark chocolate
750g White Chocolate
2 packs Elizabeth Shaw Amaretto Flutes
1 pack Elizabeth Shaw mixed chocolate crisps

METHOD
For the cake mixture:

  • Preheat the oven to 140 C, grease a deep tin and line the base with baking parchment
  •    
  • Melt chocolate, butter & coffee mixture in a bowl over a pan of barely simmering water.
  •    
  • While the chocolate is melting, in a big bowl mix the flours, bicarb, gum, sugars and cocoa powder. Get rid of any sugar lumps
  •    
  • Beat the eggs in a separate bowl and add the milk
  •    
  • Add the melted chocolate mixture and the beaten egg/milk mixture into the flour mixture and stir until everything is well blended and you have a smooth runny consistency.
  •    
  • Pour the mixture into your prepared cake tin and bake in the oven for 1.25 – 1.5 hr


For the buttercream mixture:

       
  • Place sugar and egg whites in the heat-proof bowl of an electric mixer.
  •    
  • Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. It should feel completely smooth.
  •    
  • Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  •    
  • Add the butter, one piece at a time, and beat until incorporated after each addition.
  •    
  • Add vanilla and butterscotch, and beat just until combined. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes.

For the chocolate house:

       
  • Melt most of the chocolate in separate bowls over pans of simmering water. Temper the chocolate.
  •    
  • Lay the Amaretto sticks out in lines in a mold
  •    
  • Pour the white chocolate over the sticks.
  •    
  • Pour the dark chocolate into a mold for the roof.
  •    
  • Set in the fridge for a day.

Assemble the cake:

       
  • Cut the cake into squares and sandwich together with the buttercream.
  •    
  • Place the walls and roof around the cake and glue together with melted dark chocolate.
  •    
  • Glue the chocolate crisps still in their foil to the roof with more dark chocolate.

Decorate with coloured sugar for grass and a path and little chocolate people and trees.

PRODUCTS FEATURED IN THIS RECIPE




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