Dutch Chocolate Cake
A gooey gluten free delight, best served warm with ganache or whipped cream.
1 tsp rose water
2 small red petals
2 Tbsp sugar (add more later if needed)
1 tsp lemon juice
1 cup water
One drop of red food coloring
Place rose petals and sugar in a medium sized bowl. Crush the petals with the sugar using your hand until the petals break down very well.
Add lemon juice and water. Stir until the sugar dissolves.
Cover the bowl and leave in the fridge for at least 4-5 hours. Drain using a strainer over a bowl.
Serve with ice cubes.