Chocolate Concrete Recipe
This gluten free Chocolate Concrete (also known by many as Chocolate Crunch!) is a retro dessert. Best served slightly warm with custard, but equally as good cold in lunchboxes too.
Servings: 8
Equipment
Ingredients
- 200 g gluten free plain flour
- 200 g granulated sugar plus extra for sprinkling
- 0.25 tsp xanthan gum
- 50 g cocoa powder
- 100 g butter melted
To serve:
- Custard
- Pink food colouring
Instructions
- Grease and line a 20cm square baking tin. Preheat the oven to 180C / Fan 160C / Gas Mark 4.
- Add the gluten free flour, sugar, cocoa powder and xanthan gum to a large mixing bowl and mix together to combine.
- Pour in the melted butter and begin to mix using a fork. Once it starts to come together a little, use your hands to bring it together into a dough.
- Turn out the mixture into the tin and press down into a flat, even layer using your hands.
- Bake for 20 minutes. Remove from the oven and cool for 15-30 minutes before cutting into triangles and serving warm with custard (to make it pink, add a few drops of pink food colouring!)
Notes
- This Chocolate Concrete will store at room temperature in an airtight container for up to a week, or can be frozen - I recommend portioning it up first.
- To make this recipe dairy free, swap the butter for a dairy free margarine like Stork. This will also make it vegan!
Nutrition
Serving: 1triangle | Calories: 274kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Fiber: 5g | Sugar: 26g
