Post by kickingfrog on Jan 29, 2011 16:33:19 GMT
Flourless chocolate gateau
Vegetarian
Posted by Lucy (leics) on 16/5/2007
GF board
This recipe was in the You magazine that comes with the mail on sunday the other weekend.
*****************************
4 eggs
150g GF dark chocolate (About 50% cocoa solids)
150g diced unsalted butter
75g golden caster sugar
1tbsp runny honey
200g ground almonds
75ml milk
20 x 9cm deep loose-bottom cake tin
Preheat the oven to 190C/375F/gas mark 5 and butter the cake tin.
Separate 4 eggs.
Break up the dark chocolate and place in a bowl with the diced butter, golden caster sugar and runny honey. Set over a pan containing a little simmering water and allow to melt gently, stirring frequently until amalgamated.
Transfer to a mixing bowl and beat in the egg yolks, then the ground almonds and finally the milk.
Whisk the egg whites until stiff, then fold them into the cake mixture in 3 goes.
Transfer to the tin and give it several sharp taps on the worktop to bring up any airbubbles.
Bake for 35-40 minutes until risen. Run a knife around the egde and leave to cool.
Remove from the tin and dust with cocoa before serving with a dollop of whipped cream, flavoured with strong black coffee if you like.
**************************************************
I made this at the weekend and it was lovely. It turns out more like a sort of souffle than a gateau and is quite gooey inside-lovely with cream or ice cream!
***********
Vegetarian
Posted by Lucy (leics) on 16/5/2007
GF board
This recipe was in the You magazine that comes with the mail on sunday the other weekend.
*****************************
4 eggs
150g GF dark chocolate (About 50% cocoa solids)
150g diced unsalted butter
75g golden caster sugar
1tbsp runny honey
200g ground almonds
75ml milk
20 x 9cm deep loose-bottom cake tin
Preheat the oven to 190C/375F/gas mark 5 and butter the cake tin.
Separate 4 eggs.
Break up the dark chocolate and place in a bowl with the diced butter, golden caster sugar and runny honey. Set over a pan containing a little simmering water and allow to melt gently, stirring frequently until amalgamated.
Transfer to a mixing bowl and beat in the egg yolks, then the ground almonds and finally the milk.
Whisk the egg whites until stiff, then fold them into the cake mixture in 3 goes.
Transfer to the tin and give it several sharp taps on the worktop to bring up any airbubbles.
Bake for 35-40 minutes until risen. Run a knife around the egde and leave to cool.
Remove from the tin and dust with cocoa before serving with a dollop of whipped cream, flavoured with strong black coffee if you like.
**************************************************
I made this at the weekend and it was lovely. It turns out more like a sort of souffle than a gateau and is quite gooey inside-lovely with cream or ice cream!
***********