Recently there has been an increase of awareness about Gluten Intolerance due to a significant increase of celiac disease cases. One think for me is clear, back in Brazil where I lived most of my life, I only knew one person among all my friends and family that had gluten intolerance and here in Australia it seems to be an epidemic.
In my humble opinion, completely lacking proper nutrition education and simply by empirical observation: I blame processed food. I realize it is a very simplistic view but the fact is that in my country we have a culture of making everything from scratch: I don’t remember my mother ever buying a cake box or even canned pulses; here I see most of the families consuming all sorts of processed food.
Please understand, I am not judging anyone. What you put in your mouth is nobody else’s concern but yourself and I realize that there are many social factors (and not all of them pretty) that justify we having less processed food in our diet, like the social inequity that allow most of the families to have maids that in many cases are also responsible for cooking.
If you are a nutrition professional, feel free to leave your comments about this subject. I would be happy to learn more. I will also open a topic in our forum under the public form “Allergy Free, Paleo, Special Need Cooking” – please participate and let us know your opinion.
Anyway as I am living in Australia now and I have many friends that are Gluten Intolerant, I decided research a little and adapt some of my recipes. This is the first recipe I am happy with the result.
It was a Donna Hay recipe and I replaced the flour for almond meal and corn flour. The result was great! This is a very moist cake and it is better when consumed hot, while the melted chocolate and semi-cooked batter are still runny. I used some brandy for extra taste but the amount of alcohol is definitely not something to be concerned about unless you have restrictions about it.
Now to the recipe!!
- 2/3 Cups corn flour (make sure is GF) sifted
- 1/3 Cup caster sugar sifted
- 1 Cup Almond Meal
- 100g dark chocolate, minimum 70% solids, chopped
- 50 g dark chocolate, minimum 70% solids, cut in 12 small square, for filling
- 155g Unsalted butter cubed
- 3 eggs lighly beaten
- 1/4 Cup Brandy
- 12 Cherries
- 1/4 Teaspoon baking powder (GF)
- 1/4 Teaspoon bicarbonate sodium
- 1 pinch of salt
- 12 baking cups
- Pre-heat the oven to 165C
- Put 100g of the chocolate into a large glass bowl
- Put the bowl in the microwave and leave it for 1min
- Add the butter to the bowl and put in the microwave for 30 seconds more
- Stir well and if there are still pieces not melted, put it back in the microwave for 30 seconds more
- Stir in the almond meal, the eggs, the salt. Mix until all incorporated
- Add the Brandy, the corn flour the bicarb and the baking powder. Whisk until until the texture is homogenic.
- Put the baking cups in a baking tray
- Spoon one tablespoon of the batter in each baking cup
- Put one piece of dark chocolate in each baking cup
- Divide the rest of the batter among the cups (you should have another tablespoon for each
- Press one cherry on the top of each cake
- Bake for 12-15 minutes until just set
- If the cakes get taller than the cups, it’s all right, you can press then gently and as they are a bit runny inside they will set better or, just don’t bother and serve as it is. Serve it warm while the chocolate and the half cooked batter are still runny
This Recipe Contains Alcohol and is not suitable for kids or people with alcohol issues