Having an affinity for mixing together odd ingredients, it was strange to suddenly feel the need to make something "kid-friendly." Kid-friendly? Isn't it a bit early in life for that?
My stint as an au-pair for a Spanish family living outside of Madrid introduced me to this new, unexpected challenge: cooking for and with kids.
So before I decided to challenge their palates with a ginger-coconut-chocolate-spice cake, or something like that, I decided to go back to the basic: chocolate. That's common ground, right?
Then I remembered the Nutella I had seen in the cupboard from my extensive kitchen-stock-stalk, and we were set.
Cup of rice flour
Cup and 1/2 of gluten-free-flour mix (this particular one composed of what I think translates to cornstarch, baking soda, sugar)
A bit more baking soda
3 spoonfuls of margarine
5 spoonfuls of cream cheese
Elsa was in charge of mixing the wet ingredients, Rodrigo in charge of the dry ones, and I made guesses and approximations until I was content with the contents.
Then we mixed them both together, adding the flour mixture to the other. Finally they both mixed in a handful of chocolate chips.
We poured the mixture into the baking pan, and as I handed them the bowl filled with the batter's remains I discovered something: Elsa likes batter; Rodrigo doesn't.
As a final touch, I decided that our cake deserved more nutella, and spooned some over the top, swirling it in.
Then it was into the oven. As I was too lazy to figure out the proper conversion of Celsius to Fahrenheit, I guessed. I put it at 170 C, and cooked it for 30-40 minutes.
And it actually rose. In my ventures in gluten-free baking, my constant concern and failure is to get cakes to rise. My new conclusion? Baking soda works way better than baking powder when it comes to heavier flours (which happens to be the nature of many gluten-free flour options).
And we waited. It emerged: a success. Evidence? We made it this morning and at 10:00 PM there's only one slice left.