Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Flax Cafe's gluten-free chocolate brownie
Ingredients
250g butter
1¼ cups sugar
1¼ cups dark chocolate buttons
4 eggs, beaten
¾ cup cocoa
1¼ cups rice flour
1-1½ cups frozen raspberries
Method
Melt butter, sugar and chocolate buttons in the microwave for 2min to 3min on high. Stir until all ingredients are blended.
Stir in rice flour and cocoa and mix quickly to avoid the rice flour thickening.
Stir in the eggs.
Pour into a 24cm x 35cm baking tin lined with baking paper. Crush and sprinkle raspberries over the top. Bake for 50min at 170degC.
Requested by Sandra Jones, of Dunedin.
This recipe comes from Flax Cafe, in Caversham, Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
