IMG_6234 copyGluten-Free Plain Chocolate & Mousse Cake

Serves 10, prep time 30 minutes, cooking time 45 minutes, chilling time 2-3 hours

12 oz organic butter
12 oz caster sugar
6 free-range eggs
9 oz gluten-free self-raising flour
1/2 tsp gluten-free baking powder
3 oz gluten-free cocoa powder
1 tbsp of dairy-free milk

2 bars 70% cocoa dark chocolate
(Keep a few squares to decorate)
4fl oz warm water
3 eggs separated
1½ oz caster sugar
Cocoa powder to dus

Preheat the oven to 180 degrees. Line the base and sides of a large baking tin with greaseproof paper. Line the sides 5cms higher than the edge of the tin. Cream the butter and sugar in a food processor until light and fluffy. Then crack in the eggs one at a time. Mix for 6 minutes, add the sifted flour, cocoa and baking powder; and mix for another 6 minutes. Adding a little milk until the mixture is smooth in consistency. Next pour the mixture into the prepared tin, even out and place in the oven for 40-45 minutes, then check the sponge is cooked by plunging in a sharp knife. Then remove from the oven, allow cooling then place in the fridge for an hour.

Heat some water in a small pan. Break the chocolate into a glass bowl and place over the boiling pan, making sure bowl doesn’t touch the water. Keep at a simmering heat, allowing the chocolate to melt slowly – it should take about 6 minutes. When the chocolate has melted, remove the bowl from its heat and stir. Set aside and allow cooling for 2-3 minutes. Mix in 3 egg yolks, the mixture, should be smooth and glossy, and at this point stir in a little water. Next, in a food processor whisk the egg whites until they form soft peaks. Add the sugar a third at a time; the egg whites should now look soft and silky. Remove the bowl from the processor, using a metal spoon, fold in a tablespoon of the egg whites into the chocolate to loosen it. Then slowly fold in the remainder of the chocolate. Take the cake out of the fridge, place on a flat surface; pour over the mouse and return to chill for another hour.

P1130157 copy.jpgBanana Chocolate Ice Cream

Serves 4, prep time 10 minutes, Freezing 5-6 hours

4 ripe bananas
4 dessert spoons of Nutella
2 ½ tsp cocoa powder

Fresh raspberries
Flaked almonds

Peel four ripe bananas, place in an airtight bag and freeze for two hours. Once they have frozen break into pieces and place in a food processor. Add four dessert spoonfuls of Nutella and two teaspoons of cocoa powder. Blitz the mix until it’s smooth in texture. Pour into a plastic container cover and return the freezer for 3-4 hours. Serve topped with and fresh raspberries and flaked almond.

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Cherry Rocky Road

Serves 10, prep time 15, plus 2 hours to chill

2 bars 70% cocoa chocolate
3 oz unsalted butter
1 tbsp golden syrup
15 ginger biscuits broken-up
15 glacé cherries
1 tbsp of mixed peel
3 handfuls of mini marshmallows
12cm deep baking tray
6 chunks of melted milk chocolate for decoration

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Heat some water in a pan and place a glass bowl over the top. Break the chocolate into the bowl, add the butter and syrup and allow to melt. Break the ginger biscuits into small pieces into a mixing bowl, add the glacé cherries and mixed peel. After about 5-6 minutes, the chocolate should have become melted. Stir with a fork – the mixture should be silky smooth in texture. Remove from the heat and allow to cool for five minutes. Line a rectangle dish with some cling film, making sure there is excess over the edge of the tray. Pour the melted chocolate into the bowl coating all the ingredients. Then add the marshmallows and mix. Now pour the mixture into the dish, flatten and even out  – best done with a potato masher. Once the mix is flat and even place the dish in the fridge and allow to set for two hours. After two hours gently melt the milk chocolate chunks in the microwave for a minute, stir so there are no lumps. Remove the tray from the fridge, gently pull the cling film to release contents. Place on a wire tray on top of some baking parchment. Using a fork, drizzle the melted chocolate diagonally. Return to the fridge for 20 minutes, then with a sharp knife, cut in half then into rectangle strips and serve.


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