Food for the (Gluten Intolerant) Soul

Ingredients:
For the Dough and Crumbs:

• 2 cups flour
• 1.5 teaspoons baking powder
• 1 tablespoon sugar
• 2 egg yolks (reserve the whites)
• 4 tablespoons water
• 140g butter
• 50-100g sour jam (plum or apricot preferred)

For the Chocolate Layer:

• 300g dark chocolate
• ½ cup water
• 200g melted butter
• 2 tablespoons cocoa powder
• 3 egg yolks
• 6 egg whites
• 2 tablespoons sugar

Instructions:

Bake and Serve: Bake at 170°C (gas mark 4) for about 30 minutes or until the top is set and slightly browned. Let the cake cool before slicing and serving.) for about 30 minutes or until the top is set and slightly browned. Let the cake cool before slicing and serving.

Prepare the Dough: Quickly mix flour, baking powder, sugar, egg yolks, water, and butter to form a dough. Divide the dough, using ¾ to line a large baking pan, and set aside ¼ for crumbs. Bake the dough at 170°C (gas mark 4) until golden brown.

Add Jam Layer: Once the baked dough has cooled slightly, spread a thin layer of sour jam evenly over it.

Make the Chocolate Layer: Melt dark chocolate with water in a bowl, then add melted butter, cocoa powder, and egg yolks, stirring until smooth. In a separate bowl, whisk the egg whites with sugar until stiff peaks form. Gently fold the chocolate mixture into the whipped egg whites.

Assemble the Cake: Spread the chocolate mixture evenly over the jam-covered dough. Crumble the reserved dough on top of the chocolate layer.