Coffee and Hazelnut Chiffon Cake

This is adapted from Delia Smith which means I quiver at changing it. But I can’t slice round cakes in half horizontally to save my life (see Layers footnote); I had cream cheese not mascarpone; and I do like hazelnuts more than walnuts.

This GF cake was very highly rated by my tasters (who’ve all had a fair few Coffee ‘n Walnut cakes in their lives!).

Serves: 12 – 24 depending on tin/portion size
Continue reading

Advertisements

Marbled Cheesecake Brownies

Since I personally don’t have much of a sweet tooth, I’ve held off on making brownies. But a special occasion crowd requested them, so I turned to Rachel Allen whose recipes always work.

I’ve made them GF, scaled up for a larger tin, and added a hint of coffee, chilli, & spices for a more grown-up brownie, and to modulate the sweetness. The chunkiness of the chocolate makes these quite moreish.

Makes: 30+ depending on size
Continue reading

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 (the photos show cocoa buttercream).

Serves: up to 24 depending on tin
Continue reading

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
Continue reading

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 mousse-only ideas)
Continue reading

Soured Cream and Dark Chocolate Tart with Candied Lime

I have a similar recipe including chilli, which I and 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 is gluten-free.

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

Serves: 12 – 24 (see Alternative Kit footnote)
Continue reading