Polenta and Chocolate Spice Cake

Polenta (fine cornmeal) is wonderful for GF baking. If you prefer chocolate today instead of citrus flavours, this recipe adapted from the ever-delightful Donal Skehan will be perfect for you.

I’ve spiced it up and scaled it up for a larger tin. There are also alternate topping suggestions if you don’t fancy the salted caramel.

Serves: up to 24 depending on tin
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Orange and Chocolate Tart

I also have GF chocolate tarts which are chilli, coffee & lime and coffee & lime, but this one is the classic chocolate-orange combo.

You can use 70% or 50+% cocoa solids dark baking chocolate for the filling – or a mix of the two.

If you’d like to garnish with candied orange slices, see my Chocolate Torte recipe for instructions.

Serves: 12 – 16
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Coffee Mousse in Walnut Cups

Coffee and walnut are a tried-and-tested flavour combination. I substituted walnuts for the pecans in my standard GF and DF nut crust (see last footnote), and filled it with a creamy coffee mousse to make these delicious little gluten-free treats.

The filling is adapted from Karen Burns-Booth via Great British Chefs.

Makes: 30 canapé-sized treats (see footnote for alternate serving ideas)
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Soured Cream and Dark Chocolate Tart with Candied Lime

I have a similar recipe including chilli, which I (and some others) love, but my regular tasters prefer the tart without it. I used only soured cream here (no double cream), so this version whilst having more sugar is also pleasingly tangy – and still GF.

The candied lime slices are easy and make a stylish decoration.

Serves: 12 – 16
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Chocolate-Chilli Tart with Coffee and Lime

It’s a good marriage, but not used enough in home baking – pairing dark chocolate with hot chilli. This is a good (and gluten-free) introduction recipe, because the chilli is an infusion: not adding a kick, just a subtle taste sensation, balanced with coffee and lime.

For a chilli-free version, try my other recipe with candied lime slices.

Serves: 12 – 16
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Triple Chocolate Cake

The inspiration was from Baked to Imperfection. Although I’ve flirted with buying a bundt tin, I’ve not only made this GF but also substituted a standard traybake tin for my usual tasters.

I’ve applied the ‘chiffon‘ method to ensure maximum lightness; added my inevitable spices, and drizzled the white chocolate for wow factor.

Serves: up to 24
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