One of the things that is missed most is real chocolate, because the high amine content it is a taboo food. The results of eating amines are too bad to be borne, bad behaviour verging on the psychotic being merely polite. BUT it appears that white chocolate has a lower amine count and so can be tolerated better, so after along search here is the recipe I used last night. I found off one of my favourite sites,
but had to change it to gluten free and almost dairy free. The result was good, the cake was a bit dense, but then it is a ‘mud’ cake.
250g Nestle white chocolate melts
150g brown sugar
280g cup gluten free plain flour ( used Aldis HasNo brand)
120g sorghum flour with 1 tsp baking powder
120g homemade yogurt (that I hope is lactose free as the the bacteria have digested all the protein)
1 teaspoon vanilla essence
Preheat oven to 160°C.
Place white chocolate butter, sugar, and water in a pan and heat over very slow heat till it melts and melds into a single delicious thick and gooey soup.
Add flours, eggs, sour cream and vanilla to a food processor bowl, pour in the liquid chocolate mix and blitz for 2 minutes or less.
Pour mixture into a 20cm tin and cook for 45 minutes (May take up to 1/2 hr longer depending upon your oven)
or pour into 2 x 12 cup cake pans and bake for 30 mins.
Be warned that you should use your own oven’s best times, my oven is an old dodgy one that I keep meaning to replace.
Be warned the cake doesn’t look too good uniced, but it tastes great when hot. Gets denser the next day, so its highly recommended that you eat it all in one sitting, not that I’m advocating greed or anything like that!