Gluten free chocolate brownies

1. Grease bakingtin approximately 30cm by 20cm

2. preheat oven to 180 C (160 for fan ovens)

3. melt chocolate with margerine in a pan

4. transfer to mixing bowl to cool

5. add mixed sugars and salt whilst mixing ( i use an electric hand mixer - high speed)

6. Add egg to cooled mixture 1 at a time, whisking 1 min (approx) for each egg. The mixture will thicken significantly

7. stir in creme fraiche.

8. Mix flour, cornflour, cocoa powder and baking powder together and add flour mixture in three portions to choclate mixture whilst mixing

9. add rum (doesn't matter if you this before or after the flour)

10. add zest of 1 orange (optional)

11. put in to greased baking tray. this cake rises! oover the edge of all my trays if i am not careful. unless you have a high sided tray use folded tin foil. (fold tin foil and attach it to the sides of the cake tin, usually about an inch to 2 inches higher than the tin)

12. bake in oven for 10 mins, remove and add flaked almonds to the top. and replace back in oven for a further 20 mins. Check cake to make sure it is done with a knife. i like them a little gooey so my knife does not come out completely clean, but make sure you are happy. and remember the cake will solidify a little as it cools.

13. leave to cool in the tin on a cooling rack

14. when cool, melt chocolate over a bain marie and pour over cake

15. when set cut in to slices as prefered.

16. these cakes will last a week in a tightly sealed box.