50g potato flour or gluten free self raising flour
1 tsp gluten free baking powder
75g icing sugar
100ml lactose free double cream
100g lactose free white chocolate
4 tbsp lactose free chocolate chips
Pre-heat the oven to 180°C/Fan160°C/350°F/Gas 4. Put the flour, cocoa and baking powder into a bowl. Set aside.
Separate the eggs and beat the whites until light and fluffy.
Beat in the sugar a spoon at a time. Beat the yolks until they thicken slightly.
Fold them into the egg white using a cutting and folding action.
Sieve the flour mix into the bowl and gently mix the same way.
Half fill 10/12 oiled cavities of a square-shaped tart tray.
Alternatively, you can half fill a baking tray, then cut the cake into squares when cooled.
Bake in a pre-heated oven for 10/12 minutes. When cold slice the cakes in half horizontally.
Whip the half the lactose free cream until stiff. Spread the cream mixture on one side of the sponges and replace the top layer.
Heat the remaining lactose free cream until nearly boiling.
Remove from the heat and and add the lactose free chocolate chips and stir until dissolved.
Spread the remaining chocolate cream mixture over each cake. Place into a fridge to firm the chocolate coating.
Melt the white chocolate for 40 seconds in a microwave then stir.
Pop into a small piping bag and decorate the cakes with stripes. They are no ready to serve.
Recipe adapted from: Good Food