Everything But Books
Fun and more fun, but none of it relating to books (because I have another page for that)

September 13, 2012

The Best Flourless Chocolate Cake (because who doesn’t love chocolate!)

Myself and Lara over here at Team Jennifer are both gluten intolerant, but because we both still love our cake (especially chocolate cake) it was time to find a recipe that we could both eat. It is tried and tested and one that won’t let you down!

Ingredients

1 tspn instant coffee granules/powder

1 tspn hot water

100g butter

150g dark chocolate

1/2 tspn vanilla extract

4 large eggs at room temperature

3/4 cup granulated sugar

200g almond meal (ground almonds)

Method

1. Pre-heat oven to 350F.

2. Prepare cake tin, lining the bottom with baking paper.

3. Dissolve coffee with 1tsp of boiling water.

4. In a saucepan over a low heat, melt the butter, dark chocolate, dissolved coffee and vanilla. Once melted set aside.

5. Separate egg whites from yolks.

6. Using electric beaters or a whisk, beat whites with about half the sugar. Beat until peaks form.

7. In another bowl using electric beaters or fork, beat the egg yolks with the remaining sugar. Beat until light and creamy.

8. Fold the chocolate mixture into the yolk mixture. Add to this the almond meal and mix until combined.

9. Fold in the egg whites, then pour into prepared tin.

10. Bake for 40mins and serve warm or cold with cream and strawberries.

 

If you have any delicious gluten free recipes let us know!

3 Comments

  1. Oh, for pete’s sake! Like I’m not going to make this, or sumthun… I am also passing it along to a dear friend who is also gluten intolerant — she’ll be thrilled! And, recently, I came across a new recipe that is out of this world (as I’ve been told by many now)… Would you like it? It’s nummy, easy and gluten free, too… :o)

    Comment by Terri McJunkin — September 13, 2012 @ 4:48 pm

  2. (Paperback) Review from […] Gluten-Free Recipes for the Conscious Cook is a buoyant book, one that calrbeetes the vast offerings of the earth in their seasonal best rather than mourn the loss of gluten-filled grains. Embracing the gluten-free, Cerier leaps joyfully into discovery, leaving gluten-filled grains in the dust without a backward glance. Should you be dealing with gluten-free for health reasons, you will feel worries melt away as you dive into Cerier’s delicious recipes. Should you merely be curious about the wide world of grains, happy discoveries lie ahead. As a teacher, Cerier knows how to teach about the new grains, and offers tips on gluten-free cooking with ease and accuracy. Her writing is so infused with both her love of life and the foods that nourish it, that it is a pleasure to read. Her knowledge would be formidable if it was not so enthusiastically shared. There are tips throughout the book, such as the secret of putting sea vegetables in the cooking water with beans to reduce gas-producing enzymes. In what may be our favorite short section, Cerier devotes a few pages to cooking with color and artistry to turn kitchen tasks into kitchen pleasures. The recipes are innovative and creative. Start the day with a bountiful breakfast, advises Cerier. She gives recipes for Power Porridge with Goji Berries, Oat and Raisin Muffins, Coconut Quinoa Waffles with Maca, even includes a Miso Watercress Soup a classic breakfast in Japan. For main course suggestions Cerier offers a wide range of grains and beans recipes such as Soba with Tempeh and Broccoli in Coconut Sauce, Roasted Vegetable and Quinoa Casserole, Savory Stuffed Winter Squash, Corn Grits with Sauteed Onion, Kale, and Cheddar, or a Coconut Curry Lentil and Millet Stew. Listed as sides are a variety of recipes that might also serve as a main course. You will find Basmati and Wild Rice Pilaf, Coconut Jasmine Rice with Goji Berries and Shitakes, Madagascar Pink Rice with Cashews and Scallions, Bhutanese Red Rice Pilaf with Vegetables, Spiced Yams with Pecans, Tomato-Lentil Stew with Kale. Cerier packs the book with sauces and toppings, often vital to grain cooking. Inspired by global discoveries, Cerier offers Russian Dressing, Italian Dressing, Moroccan Tahini Sauce, Thai Peanut Sauce. There are sauces from a Cilantro Pesto to a gourmet treat Red Wine with Porcini Sauce. Desserts, often the bane of the gluten-free, are included with such luscious recipes as Hazelnut Butter Cookies, Date and Coconut Cookies, Chocolate Peanut Butter Pie, Topless Blueberry Pie, Granny Smith Apple Crumb Pie. Gluten-Free Recipes for the Conscious Cook is a book for all seasons and for all who love good food.

    Comment by Royhan — September 26, 2012 @ 10:18 pm

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    Comment by tjagoewrlay — September 27, 2012 @ 3:25 pm

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