Gluten Free Wheat Free Food Cork, Ireland - Delicious

This wonderful concoction is a scientific mystery, the chocolate sauce on top of the cake magically sinks down and appears as a sauce at the bottom of the cake!

Ingredients to serve 6

100g/3^1/2oz of rice flour

1 headed teaspoon of gluten free baking powder

5 tablespoon of cocoa powder

A pinch of salt

55g/2oz of chopped walnuts

115g/4oz of margarine

115g/4oz plus 1 tablespoon of caster sugar

2 large free-range eggs

1 teaspoon of Madagascan vanilla extract

115g/4oz plus 1 tablespoon of soft brown sugar

4 tablespoons of rum

240ml/8fl oz of boiling water

 

Method

 

Preheat the oven to 190°C/375°F/Gas mark 5

Sift the flour, baking powder, 1 tablespoon of the cocoa powder and the salt into a bowl, then fold in the walnuts.

In another large bowl, beat the margarine and sugar until pale and light, add the eggs and vanilla and then briefly mix in the sifted dry ingredients.

Spoon the mixture into the prepared soufflé dish and level off.

Mix the brown sugar with the remaining cocoa and the rum, and dissolve them with the boiling water.

Pour the sauce over the cake and then bake for 30-35 minutes, or until the sponge is just firm and the sauce has sunk to the bottom.

Serve warm on its own or with vanilla ice-cream.

 

Ingredients

85g (3 ½ oz) plain chocolate

2 tablespoons water, brandy or rum

10 g ( ½ oz butter

3 large eggs, separated

 

To serve

4 x espresso cups or glasses

Fresh fruit – raspberries

Whipped cream

 

 

Method

1. Put the chocolate & water (or brandy or rum) into a heat-proof bowl over a saucepan of steaming (not boiling) water.
2. Leave until just melted (don’t stir the chocolate too much)
3. Take the bowl off the heat and stir in the butter
4. Leave for a minute to cool slightly, then add in the egg yolks, one at a time and stir them in.
5. Put the egg whites in a clean bowl and whisk until you have stiff peaks.
6. Stir about a quarter of the egg whiles into the chocolate mixture; just to loosen it and then with a large metal spoon, fold in the rest of the egg whites in batches – 3 or 4 spoonfuls at a time.
7. When all the egg white has been mixed through, pour the mousse into the serving bowls and place in the fridge to set for 2-3 hours.

 

Note: This mousse is not suitable for freezing and is best eaten within 12 hours.

 

 

Tip: I use a pyrex bowl in the pot of boiling water and place it on a saucer turned wrong side up, just to keep the bowl off the base of the saucepan

 

Serves Four

 

Ingredients

75g/3oz gluten free breadcrumbs

400ml milk

25g/1oz butter

2 x eggs

75g/3oz caster sugar

A little butter for greasing

30ml (two tablespoons) red jam

 

Method

1. Warm the milk with the butter (approx 65 degrees). Don’t let it boil!
2. Separate the egss and stir 25g/1oz sugar into the egg yolks.
3. Pour the warm milk over the yolks and stir well.
4. Add the bread crumbs and mix well.
5. Pour this custard mixture into a greased pie dish and leave it to stand for 30 mins or so.
6. Then bake it in a warm over 160 degrees c/gas 3 for 40-45 minutes until the pudding is slightly set
7. Remove from the oven and reduce the oven temperature to 120 degrees c/gas ½.
8. Warm the jam and place in a circle in the middle of the pudding
9. Whisk the egg whites until stiff. Add half the remaining sugar and whisk again. Fold in almost all the remaining sugar and whisk again.
10. Spoon this outside the jam around the end of the dish. This piled up meringue is the queen’s crown and the jam is the rubies in the centre!
11. Sprinkle the egg white with the remaining sugar
12. Pop it back in the oven for 40-45 mins on the very low heat until the meringue is set and slightly browned.