Chocolate-fudge brownies (wheat and gluten free)

Chocolate Fudge Brownies Wheat and Gluten Free

These Chocolate Fudge Brownies are wheat and gluten free and yes you can still enjoy a good brownie without those particular ingredients. These are a real taste sensation for both adults and children alike.

For a converter simply click here.

Ingredients:

  • 1/2 cup rice flour
  • 1/2 cup plain gluten-free flour (we used Orgran brand)
  • 1/4 teaspoon baking powder
  • 1/3 cup cocoa powder
  • 1 1/4 cups caster sugar
  • 2 eggs, lightly beaten
  • 150g butter, melted

Method:

  1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

  2. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.

  3. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

  4. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

Go ahead and treat yourself.  You deserve it!

A big thankyou to Kerrie Ray and photography by Mark O’Meara.  To check out the original recipe click here.

Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake

Who doesn’t love chocolate and hazelnut together?  This flourless cake takes advantage of these two flavors and creates a mouth watering cake that is absolutely decadent.

For a converter, simply click here.

Ingredients:

  • 200g dark chocolate, chopped
  • 150g butter, chopped
  • 6 eggs, separated
  • 2/3 cup caster sugar
  • 1 1/2 cups hazelnut meal
  • double cream, to serve

Chocolate Icing:

  • 300g dark chocolate, chopped
  • 2/3 cup pure cream

Method:

  1. Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

  2. Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.

  3. Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.

  4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.

  5. Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

  6. Make Chocolate icing: Place chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Serve with cream.

To check out the original recipe by Liz Macri and photography by Mark O’Meara simply click here.

Spoil yourself!

Flourless Chocolate and Orange Cake

Flourless Chocolate and Orange Cake

Chocolate and Orange are a delicious combination especially when it comes in cake form.  This recipe only takes 15 minutes for prep time and is slowly cooked, then served with delicious double cream.  Mmmm what a treat!

For a converter, simply click here.

Ingredients

  • 2 valencia oranges
  • 200g dark chocolate, chopped
  • 100g butter, chopped
  • 8 eggs
  • 1 1/3 cups (300g) caster sugar
  • 3 cups (300g) almond meal
  • Double cream, to serve
  • Icing sugar, to serve

Method

Cherry Chocolate Cheesecake

Cherry Chocolate Cheesecake

Wow!  Try to say this one three times really fast … Cherry Chocolate Cheesecake.  This beautiful looking cheesecake tastes even more delicious than it sounds and looks.  The rich taste and smooth creamy texture of the chocolate cheesecake is complimented perfectly by the cherries.   I originally found this recipe by the talented Emma Braz through Super Food Ideas (Photo by Rob Palmer).    If you’re anything like me and you need a measurement converter, this is the one I use here.

Listed here are the ingredients that I used in comparison to the original recipe (which are fundamentally the same, although some changes are due to particular produce not being available).  Please see the link above for the original recipe.

Ingredients 

  • 250g plain chocolate biscuits (any plain type of chocolate cookies/biscuits will do just fine  OR  use Gluten Free Chocolate Cookies to make the base Gluten Free)
  • 125g butter, melted
  • 500g cream cheese, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 2 tablespoons cocoa powder, sifted (I used Dutch Processed Cocoa Powder)
  • 300g sour cream
  • 300g cherries, pitted, halved  (I used frozen pitted cherries as they weren’t in season at the time I made this – but they worked just fine)
  • cherries and icing sugar, to serve
  1. Preheat your oven to 160°C or 320F/140°C or 280F  fan-forced.  Grease a 5.5cm/2.5″ deep, 24cm/9″ (base) springform pan.  Crush or Process the biscuits until the mixture resembles fine breadcrumbs.  Add the butter and process to combine.   Press the mixture over the base of the prepared pan.   Cover and then refrigerate for 30 minutes.
  2. Using an electric mixer, beat the cream cheese and sugar until smooth.   Then add the eggs, one at a time whilst beating to combine.   Then beat in the cocoa and sour cream until just combined.   Fold in the cherries and then spread over the biscuit mixture.
  3. Bake for 35 to 40 minutes or until center is just firm. Turn off the oven and allow to cool in the oven for 3 hours with the door slightly ajar/open.   Take out and refrigerate overnight.
  4. To Serve, adorn the top with cherries and sprinkle with icing sugar.  Enjoy!

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Oh my!  Check out this Triple Chocolate Cheesecake that not only looks absolutely amazing, but tastes even better!  This is one of those perfect desserts that people go “wow”over at dinner parties.   You could even change it around and decorate it as a Birthday Cheesecake which is what I did the first time I made it.  I originally found this gorgeous recipe over at Taste and looked around for the creative mystery person who put this one together, but for the life of me, I couldn’t find a name.  If you happen to know the person, I’d love to find out who it was so I can list their name on here as this is one cake that deserves a lot of credit!  It is absolutely divine.

I adapted a few things in this recipe as I couldn’t find the same ingredients as the original recipe mentioned.  Yes,  there is a LOT OF CHOCOLATE in this recipe.  You’ll love it!

If you need a measurement converter (like I usually do) this is the one I use here.

Ingredients

  • 300g plain chocolate biscuits (I used any sort of plain chocolate biscuit/cookie that I could find in the supermarket – it’ll work just fine.)
  • 125g butter, melted
  • 1 x 200g pkt Cadbury white chocolate baking block, coarsely chopped  (Or Nestle White Milk Chocolate)
  • 1/4 cup (60ml) boiling water
  • 3 teaspoons gelatine powder  (This was the hardest thing to find in the supermarket!)
  • 3 x 250g pkts cream cheese, softened
  • 1/2 cup (100g) caster sugar
  • 300ml ctn thickened full cream
  • 1 x 200g pkt Cadbury MILK chocolate baking block, coarsely chopped (I used a block of plain old Cadbury Milk Chocolate for this one)
  • 1 x 200g pkt Cadbury DARK chocolate baking block, coarsely chopped (I used Green’s Organic Dark Chocolate for this one)
  • 100g Cadbury white chocolate melts
  • 250g punnet strawberries, washed, dried (I used raspberries to decorate on top of my cheesecake as they were in season)
  1. Grease and line the base and side of a 23cm (base measurement) springform pan.
  2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.
  3. Place the Cadbury white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
  4. Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.
  5. Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined. Add one-third of the cream cheese mixture to the white chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
  6. Meanwhile, place the Cadbury milk chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add half the remaining cream cheese mixture to the chocolate and stir to combine. Pour over the white-chocolate mixture and smooth the surface. Return to the freezer for a further 15 minutes.
  7. Meanwhile, place the Cadbury dark chocolate in a heatproof bowl over a saucepan of simmering water and stir with a metal spoon until chocolate melts. Add to the remaining cream cheese mixture and stir to combine. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 3 hours or until set.
  8. Meanwhile, line an oven tray with baking paper. Place the Cadbury white chocolate melts in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat. Dip a strawberry into the melted chocolate to lightly coat. Transfer to the lined tray. Repeat with remaining chocolate and strawberries. Set aside for 30 minutes to set.
  9. Transfer the cheesecake to a serving plate. Top with chocolate dipped strawberries to serve (or whatever fruit is in season in your area!)

 

Bon Appetit!

Gluten Free Flourless Chocolate Cake

Gluten Free Flourless Chocolate Cake

Check out this Gluten Free Flourless Chocolate Cake recipe.  Made with organic dark chocolate and hazelnut meal, each heavenly bite will melt in your mouth.  I originally found this recipe by Katrina Woodman of Taste, although I have adapted the original recipe to make this cake with the particular flavors that I prefer.  The overall balance of chocolate and hazelnut flavor is perfection.  Photo by Mark O’Meara.

Ingredients

  • 1 teaspoon instant coffee powder (OR 2 to 3 shots of espresso)
  • 1/4 cup boiling water
  • 200g butter, chopped
  • 180g dark chocolate, chopped (I use an Organic Dark Chocolate)
  • 2 tablespoons cocoa powder, sifted
  • 4 eggs, separated
  • 1 cup caster sugar
  • 2 cups almond meal (ground almonds) OR I prefer to use Hazelnut Meal (I find Hazelnut & Chocolate make a perfect pair for flavor)
  • Cocoa powder, for dusting
  • Double cream and strawberries, to serve (or see Chocolate Sauce Recipe)
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.
  2. Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
  3. Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form (see Cooking class, below).
  4. Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa.   The original recipe suggests to serve with cream and strawberries but I like to serve with a chocolate sauce (Yeah, I’m a sweet tooth!).  I use this Chocolate Sauce Recipe.

Flourless Chocolate Cake with Raspberry Coulis

Flourless Chocolate Cake with Raspberry Coulis

This deliciously clever chocolate recipe has double the versatility as it can be made as a Flourless Chocolate Cake OR as a yummy Chocolate Slice. Either way you decide to make it, it looks and tastes absolutely divine!  Check out the original Recipe and amazing photos at Vegan in Cleveland.