Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Flaxseed | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ – 2 ounces Baker’s chocolate, melted in double-boiler on stove top
- 1½ sticks butter, cubed, melted with chocolate
- 1½ cups rice flour, white, brown, or mixed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon corn or tapioca starch
- 1 tablespoon ground flaxseed
- ½ cup buttermilk, or milk (any)
- ½ teaspoon vanilla extract
- ½ teaspoon orange extract
- ½ cup dark coffee (liquid)
- 1 cup sugar
- 2 eggs
- =
Directions
Melt chocolate and butter over double-boiler to prevent scorch.
Prepare dry ingredients together in a bowl, stirring to mix.
Mix the coffee, sugar, milk and extracts into the butter-mixture.
Then beat in eggs and slowly stir in dry-mix.
Prepare an 8 inch round or similar rectangle cake pan with pan spray.
Pour mixture in and bake at 350°F for 30 – 40 minutes until center is “springy”.
Remove, cool, and top with chocolate glaze if you like.