Gluten Free Chocolate Cake

1.

Preheat oven to 160 degrees and line cake tin with baking paper.

Mill rice for 1 min at speed 9, add almonds and mill for another minute on speed 9 - set aside.

Add the butter to the mixing bowl and melt for 2 mins, 80 degrees, speed 2.

2.

Add the Sugar and Eggs and mix for 1 minute, speed 4.

Add the rice/almond mixture, the cocoa, the xanatham powder and the baking powder and the milk and mix together for 30 secs on speed 5.

Pour into the prepared cake tin.

3.

Cook in preheated oven for about 50 minutes or until firm to touch,  leave to cool on a cooling tray

4.

Mill the raw sugar into icing sugar (10 secs speed 9) and add butter and milk.  Mix speed 6 for 30 secs.  

Cut the cake in half and spread butter icing in the middle.

Melt the chocolate and spread over the top.