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Posts Tagged ‘Chocolate’

Ganache Stuffed Cookies

Ganache Stuffed Cookie
Ganache Stuffed Cookie
Yields 12
This chic chip cookie sandwich is head and shoulders above the rest. It’s a hefty sandwich cookie with great chocolate flavour in both the rich filling and the chewy cookie. The flecks of sea salt, sprinkled on the ganache filling gives these traditional choc chip cookies a decadent twist.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the cookies
  1. 80g unsalted butter, softened
  2. 3/4 cup (120g) brown sugar
  3. 1 teaspoon vanilla extract
  4. 2 eggs
  5. 2 cups (300g) gluten free all purpose flour, sifted
  6. 1 teaspoon baking powder
  7. 150g dark chocolate chips
For the dark chocolate ganache
  1. 300g dark chocolate
  2. 1/2 cup thickened cream
  3. 1 teaspoon flaked salt
Make
  1. Preheat oven to 180C and line two baking trays with non-stick baking paper. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale. Gradually add the eggs and beat well. Add the flour and baking powder and beat until a smooth dough forms. Fold through the chocolate. Roll 2 tablespoonfuls of the mixture into balls, and press to flatten with the back of a spoon or damp fingers. Bake for 12–15 minutes or until golden. Allow to cool on the trays.
  2. To make the ganache, place chocolate and cream in a glass or ceramic microwave-safe bowl. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Stand at room temperature until thickened.
  3. To assemble, transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a tablespoon of filling onto each turned-over cookie, then sprinkle with salt flakes. Set another cookie on top of each filled half and press gently to spread the filling. Store sealed at room temperature or in the refrigerator.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/
       

 

 

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One Bowl Raspberry Brownies

One Bowl Raspberry Brownies
One Bowl Raspberry Brownies
Yields 12
Perfectly chewy and easy to make these gluten free brownies are my go to recipe when I need to indulge. They can be made individually or in a brownie pan as per the usual. The world is also full of opportunities when it comes to alternatives for the raspberries. Try blackberries, blueberries, chocolate chips or even chewy caramel chocolates (ermahgerd). Please do let me know how your creations turn out. It honestly makes my week to see you, my lovely readers, making these little old recipes your own.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the brownies
  1. 1 cup dark chocolate melts
  2. 85g unsalted butter, cut into squares
  3. 1/2 teaspoon salt
  4. 3/4 cup brown sugar
  5. 1 teaspoon vanilla paste
  6. 2 eggs
  7. 2/3 cup almond meal or hazelnut meal
  8. 1/3 cup gluten free all purpose flour
  9. ½ cup frozen raspberries (optional)
For the buttercream
  1. 125g butter, softened
  2. 1 1/2 cups icing sugar mixture
  3. 1 tablespoon milk
For the brownies
  1. Preheat the oven to 180C with the rack in the lower third. To make traditional brownies, grease and line a brownie pan across the bottom and sides with non-stick baking paper. Allow the baking paper to overhang slightly. *See instructions below for individual brownies.
  2. Place chocolate, butter and salt in a heatproof bowl over simmering water. Stir occasionally until chocolate is melted and the mixture is smooth. Remove from the heat and let the chocolate mixture cool for roughly five minutes. Add the vanilla, sugar and eggs to the bowl and stir until combined. Next, add the almond and flour and stir until there are no lumps remaining. Finally, add the frozen raspberries to the mix, gently stirring them through the batter.
  3. Pour the batter into the brownie pan and spread evenly, baking for 20 to 25 minutes or until slightly cracked on top. Once cooked, remove from oven and cool in the pan before trying to remove.
For the buttercream
  1. Beat butter in the bowl of an electric mixer until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Pipe on top of brownies and decorate with raspberries and dried flowers.
Notes
  1. For individual brownies, exchange the pan for a muffin tin. Line the bottoms of the muffin tin with non-stick baking paper and generously grease the sides. Reduce the cooking time to 15-20 minutes and wait for the brownies to cool in the pan before trying to remove. If you try to remove the brownies from the muffin tin before they’re cool enough – they’ll fall apart. If you’re having any trouble removing them, pop the entire tin in the fridge and wait for the brownies to harden before trying to remove again.
  2. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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The Best Chocolate Cake

The Best Chocolate Cake with Ruby Grapefruit Glaze
The Best Chocolate Cake with Ruby Grapefruit Glaze
Yields 12
This is about as healthy as it gets without making a chocolate cake out of beetroot or black beans. It’s the chocolate cake I bake to celebrate, drizzled in grape fruit glaze. It’s also the cake I bake when I need something warm and comforting, served with rich vanilla ice-cream. This chocolate cake is a reliable friend for all seasons of life. Using oil instead of butter makes this a wonderfully rich and moist dairy free chocolate cake. It’s decadent and earthy without being cloyingly sweet.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the chocolate cake
  1. 150 ml regular olive oil (plus more for greasing)
  2. 50 grams good-quality cocoa powder (sifted)
  3. 125 ml hot espresso
  4. 2 teaspoons best vanilla extract
  5. 150 grams ground almonds
  6. 125g plain gluten free all purpose flour
  7. ½ teaspoon bicarbonate of soda
  8. 1 pinch of salt
  9. 150 grams brown sugar
  10. 3 large eggs
For the grapefruit glaze
  1. 280g (1 3/4 cups) pure icing sugar, sifted
  2. 80ml (1/3 cup) ruby grapefruit juice
To make the cake
  1. Preheat your oven to 170°C. Grease and like a 23 cm spring form tin with non-stick baking paper. Measure and sift the cocoa powder into a bowl and whisk in the freshly brewed espresso until you have a smooth paste. Whisk in the vanilla extract and set aside to cool a little. In another bowl, combine the ground almonds and flour with the bicarbonate of soda a pinch of salt.
  2. Put the sugar, olive oil and eggs into the bowl of a standing mixer with the whisk attachment and whisk until you have a pale, thickened cream. This will take roughly 3 minutes.
  3. Turn the speed to low and pour in the cocoa and espresso mixture, beating as you go. Once you've scraped in the last of the cocoa, gradually add in the ground almond and flour mixture to the bowl.
  4. Scrape down the side and pour the batter into the prepared tin. Bake for 40-45 minutes or until the sides are set with a skewer coming out clean, with just a couple of crumbs. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely and then liberally coat with the ruby grapefruit glaze.
To make the glaze
  1. Whisk the icing sugar and grapefruit juice together in a small bowl.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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