Tomorrow it is a year since I started posting here on Lucullian, Marco had always wanted me do a food blog in English rather than in Swedish (little did he know that I would end up doing both, I bet he wish we could go back in time...) but I started off in Swedish in June last year and I realized that I liked food blogging very much. So for once (he has this strange notion that I never follow his advice, he persists in saying that I'm stubborn) I followed his advice and set off. The name Lucullian Delights is actually his suggestion, I always have such a problem choosing things, names, frames or pralines, you name it, so I was really happy about that. And then I entered yet another world because the English speaking food blogging community is outstanding and I doubt that you can find any other like it in the blogosphere. I never realized that I would make such good friends both among food bloggers and among my readers and that I would get such wonderful response! It's so inspiring with all the feedback I get so I would like to thank you for that! Thanks! I just wonder who you are all those of you who come back again and again and never say a word. I can see your traces on my blog log you know, I just wish you delurked once in a while because I'm so curious...
To celebrate we have a cake today, a gluten-free one but 'despite' that one of Marco's favourites! So to you, dear readers and to him: Thanks and enjoy!
GLUTEN-FREE CHOCOLATE CAKE
2 egg yolks
2 eggs
300 ml / 1.25 cup muscovado or some other type of brown sugar
75 g /
200 ml / 0.85 cup fresh cream
400 ml / 1.7 cup rice flour
1 tsp baking powder
100 g /
- Whisk eggs, egg yolks and sugar for a couple of minutes before adding the melted butter and the cream. Stir well.
- Sift rice flour and baking powder into the batter and mix until it is smooth.
- Add the chopped chocolate and pour the batter into a cake tin, mine was
- Bake in a pre-heated oven, 175° C / 350° F for about 25-30 minutes.
- The cake's texture improves if you leave to rest for 40-60 minutes before eating.
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I have become the a bad blogger because I either forget or I don't have the time to answer your comments but that does not mean that I don't read or appreciate them, quite the opposite really. The generosity that shines through what you write and the fact that you take the time to comment on my posts makes my blogging worthwhile so Thank You for what you do for me and please keep on commenting!