Recipe: Chocolate Brownie Cake

Ingredients:

• 250g butter
• 400g sugar
• 250g plain chocolate
• 100g rice flour
• 40g cocoa powder
• 1tsp baking powder
• 6 eggs
• 150g ground almonds
• 150g ground hazlenuts

Instructions:
1. Melt the butter, sugar and chocolate over a pan of boiling water.
2. Stir in the dry ingredients followed by the eggs and nuts.
3. Bake in the oven at 180 for 35 minutes until cooked through.

Recipe: Peanut Butter Bars

Last week I tried this recipe from Cup of Jo.

It's incredibly naughty - there's a jar and a half of peanut butter in there! It did last a whole week of treats and desserts though.

It's really easy. Joshua was good enough to nap in the carrier while I made it and then we left it to set.

It's stable enough to eat as a bar if you eat it straight from the fridge and it's so filling that you can't eat too much at once.

Perfect for this season.

Recipe: Nutella Madeleines

Ingredients:

• 75g Butter
• 75g Caster Sugar
• 3 Eggs
• 1 tsp Vanilla extract
• 60g Cornflour
• 2 tsp Baking Powder
• Pinch of Salt
• 15g Cocoa Powder
• 125g Nutella
• 60g Icing Sugar
• 30g chopped Hazelnuts

Instructions:

1. While melting the butter, whisk the caster sugar and eggs until light in colour. Fold in the flour, baking powder, salt and cocoa powder, followed by the melted butter.
2. Grease a madeleine mould (ours makes nine and I got two and a half batches from this recipe) and heat the oven to 180 degrees. Spoon the mix into the tray - one tablespoon per mould.
3. Bake for ten minutes and allow to cool.
4. Mix the Nutella, icing sugar and some hot water (not too much, just enough to make the icing fluid) and cover the tops of the cakes with this icing. Sprinkle the hazelnuts over and allow to set.

Recipe: Chocolate Brownies

Ingredients:

• 125g Butter
• 200g Brown sugar
• 125g plain chocolate
• 50g rice flour
• 20g cocoa powder
• 1/4 tsp baking powder
• 3 eggs
• 150g nuts

Instructions:

1. Melt the butter, sugar and chocolate in a bowl over a pan of water.
2. Add the flour, cocoa powder and baking powder and stir well.
3. Add the eggs and nuts. Mix in. Transfer to a baking tray.
4. Bake for 30 minutes at 180 degrees.
5. Allow to cool, slice and serve.

Recipe: Chocolate Cherry Cake

Ingredients:

• 150g gluten free biscuits (I used biscuits with two biscuits with chocolate in the middle)
• 50g butter, melted
• 2 large eggs, beaten
• 100g sugar
• 100g rice flour
• 100g butter, melted
• 1 tsp baking powder
• 3 tbsp cocoa powder
• 3 tbsp whiskey
• 1 jar off cherries (about 400g)

Instructions:

1. Preheat the oven to 180 degrees and grease the cake tin.
2. Blend the biscuits in a food processer and add to the 50g melted butter.  Line the botton of the cake tin with this mixture - press down firmly.  Bake for ten minutes.
3. Place the eggs and sugar in a bowl over a pan of simmering water.  Whisk until the mixture is warm, but not hot.  Whisk in the mixer until the mixture turns lighter and thick.
4. Gently fold the flour into the egg and sugar mixture and then pour in the melted butter.  Add the remaining ingredients and mix well.
5. Pour the mixture over the base and bake for another 35 minutes or until cooked.