- The mixture made a light sponge, though it didn't rise very much, and where it did it was quite uneven. This probably had more to do with the gluten-free flour we used (rice + several other grains) than the recipe.
- The cake is certainly very chocolaty - but bitter. The rice syrup takes the 'edge off', but doesn't provide a lot of sweetness. The jam (which sticks the sandwich together) helps.
- The cake improves considerably after 24 hours - which gives the flavours time to meld together nicely, and the sweetness of the jam (fructose-sweetened, black cherry jam, bty) to infuse the cake, leading to an altogether much more pleasant eating experience.
I'll certainly make it again. I'm not gluten-free, so I might try normal wholemeal flour next time, which will probably improve the texture, and maybe I'll be a little less stingy with the jam, which you definitely need to counteract the bitterness of the cocoa powder.
All in all I'd say the recipe is definitely worth the effort. It can't replicate the l0vely chocolaty-sweetness of a 'normal' chocolate cake, but it comes pretty damn close! Thanks for sharing .H!