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

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

Everybody loves a Chocolate Cake and what makes this one special is it’s Gluten Free too!  It’s rich, sweet and delicious and makes a perfect partner with a steaming hot chocolate or good tea or coffee.

If you need a converter, simply click here

Original recipe by Annette Forrest and photography by Steve Brown.

Ingredients

  • 180g butter, softened
  • 3/4 cup caster sugar
  • 4 eggs, separated
  • 100g gluten-free dark chocolate, grated (see note)
  • 1/2 cup almond meal (ground almonds)
  • 2/3 cup milk
  • 1/4 cup cocoa powder
  • 1 cup gluten-free self-raising flour

 

Chocolate Icing/Frosting

  • 100g butter, softened
  • 1 1/2 cups pure icing sugar, sifted
  • 60g gluten-free dark chocolate , melted

Chocolate Chunky Peanut Butter Fudge Cookies

Chocolate Peanut Butter Chunky Fudge Cookies

This fabulously delicious recipe for Chocolate Chunky Peanut Butter Fudge Cookies is filled with swirls of peanut butter and melted chunky chocolate pieces which will melt in your mouth with each bite.  They are also easy enough to prepare so kids would have an absolute ball making them.  Perfect with cold or hot beverages, as a lunchbox snack or just to reward yourself with something divinely decadent.

This is a slight adaptation of the original recipe.  Although, you can find the original recipe and photography by the lovely Jenny here at Picky Palate.  Be sure to check in and see what else Jenny has on the menu and her new Cookbook!

Tip:  If you would prefer a Gluten Free version, try substituting the plain flour with your Gluten Free flour.  There are many on the market nowdays to choose from.

Ingredients

  • 1 cup smooth (or crunchy) peanut butter
  • 1 cup (or 2 sticks) butter softened (I prefer unsalted butter for this recipe)
  • 1 cup raw granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all-purpose flour (I used Plain Flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chunks (I used 2 x Green’s Organic Dark Chocolate)
  • 1 cup cocoa powder (I used Dutch Processed Cocoa)

1.  Preheat oven to 350F/180C and line a large greased baking tray with baking paper.

2.  Place peanut butter into the freezer until firm, approx 30 minutes.

3.  Using an electric mixer, beat the butter and sugars until well combined.   Add eggs (one at a time) and vanilla, beating until well combined.

4.  Place the flour, baking soda, and salt into a large bowl.

5.  Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined.

6.  Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough.

7.  Put approximately 1 tablespoon of the dough onto the prepared baking tray, approx an inch apart from each other.

8.  Bake for 14 to 16 minutes until cooked through.

9.  Allow to cool on baking tray for 5 minutes before transferring to the cooling rack.

 

Hope you enjoy!

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!

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.