Chocolate Cheesecake Cheese-Fake GF & DF

A few weeks back I was set a challenge – could I make a gluten and dairy free cheesecake? Ermm yikes! Gluten free wasn’t going to be a problem as you can now buy gluten free digestive style biscuits in most supermarkets, but dairy free? Take the cheese and cream out a cheesecake and you’re left with a few biscuit crumbs and some eggs.

After my initial moment of panic, I remembered the delicious cheeseless cheesecake I made a few months back using yoghurt. Yoghurt obviously still contains dairy, but I knew that dairy free soya yoghurt was now readily available and it got me wondering if this would also work baked into a cheesecake. Only one way to find out!

I used sunflower spread with the crushed gluten free biscuit crumbs to form the base for my cheesecake which worked well. Just make sure your biscuits are also dairy free, as some I found weren’t. I decided to make the cheesecake a chocolate cheesecake as pretty much everything chocolaty tastes good, and I thought it would also mask any potentially odd flavours that might arise from the soya yoghurt.

The batter for the cheesecake was a little runny, but apart from that, came together well without splitting or curdling. It baked perfectly, with a smooth, slightly glossy surface and after a dusting of cocoa powder it was unrecognisable from the real thing, at least by appearances sake.

On slicing, it cut very cleanly, too cleanly really, as there was no thick creaminess to stick the mixture to the knife, but this can’t really be viewed as a negative. It was lightly speckled with flecks of chocolate where I obviously hadn’t mixed it sufficiently, but this added to its appeal.

Now came the vital bit – the taste! It was….ok, good, but not great. It ate well and had a good chocolate flavour but it just seemed to be lacking something. After several bites I decided what it was lacking was the creamy mouthfeel, essentially the dairy that helps give a cheesecake its thick sticky creaminess in the mouth.

The flavour of the cheesecake was great while you were eating, but seemed to dissolve into nothing the minute you swallowed. There was no lingering flavour or creaminess coating your mouth. It just sort of went. The friend who’d given me the challenge loved it – so I suppose it was good considering it was gluten and dairy free, but I don’t think things should be judged ‘good considering they’re…’ I think they should taste good to everyone, gluten/dairy free or not.

So my experiment has revealed that yes it is possible to produce a gluten and dairy free cheesecake, but without further experiments I’m not sure it was worth it. Maybe it was the soya or just the complete lack of dairy? Anyone got any ideas how to improve the creaminess without adding dairy?

Chocolate Cheesecake Cheese-Fake GF & DF

Ingredients – Biscuit Base
125g gluten & dairy free digestive style biscuits
50g Pure dairy free margarine

Cheesecake
500g Alpro soya yoghurt
50g caster sugar
75g dark dairy free chocolate
20g cocoa powder
2 eggs
2 tbsp cornflour

Method
Line a 6-6.5inch round springform tin with baking parchment. Preheat the oven to 160C.
Place the biscuits into a strong plastic bag and beat it with a rolling pin until the biscuits are broken in crumbs.
Melt the margarine in a large bowl, add the biscuits crumbs and stir well to mix. Spread the buttery crumbs into the base of the tin and press down firmly to form a even layer. Place in the fridge to chill while you make the topping.
In a large bowl, mix the sugar, cornflour and cocoa powder together until well combined.
Pour in the yoghurt and beat to combine, followed by the eggs.
Melt the chocolate and whip into the yoghurt mixture.
Pour the mix over the chilled biscuit base and bake for 1hour – 1hour 10 minutes until slightly puffed and set around the edges, but still wobbly in the centre.
Remove from the oven and allow to cool in the tin for 1½ hours before chilling in the fridge for at least 4 hours.
When ready to serve, run a hot sharp knife around the rim of the tin to help release it from the sides.
Dust with a little extra cocoa powder and serve.

Hotel Chocolat – Winners!

My Hotel Chocolat giveaway is now closed. To be fair, I’ve used a random number generator to pick the winners.

The winner of The Sleekster Egg Box Selection is comment No. 4 – Please Do Not Feed The Animals

The winner of the Caramel Road Slab and Chocolate Bunny lolly is comment No.17 – emily13

Congratulations to you both! I’ll be emailing you shortly for your address, enjoy!

The Cake Slice March 2011: Chocolate Cream Pound Cake

The posting date for The Cake Slice bakers certainly seems to roll round quickly! This month the winning cake was a Chocolate Cream Pound Cake made using double cream and butter for richness and copious amounts of cocoa powder for a deep rich chocolate flavour.

When it came to baking the cake, I wasn’t in need of a large cake so decided to only make a third of the batter – easiest way to split the 3 eggs called for in the recipe – and to bake them in 4 mini loaf tins. I bought these a while ago and hadn’t ever got round to using them, so this was the perfect excuse.

I loved the shape and size this gave my mini pound cakes. I think they look so cute, I never can resist mini sized things, plus, this way you get to eat a whole mini cake yourself without feeling greedy!

I used brown teff flour in place of the wheat flour to make it gluten free. However, I think I should have done a mix of flour or added some xanthan gum to help improve the texture of the flour as my little loaf cakes sunk in the middle – while still in the oven – so I don’t think the flours structure was strong enough to support the cake. Oh well, lesson learned.

The problem of the dip in the middle was easily solved by serving the little cakes upside down. I think this actually gave them a better shape due to being mini and meant no one was any the wiser when it came to eating them. Shhhh.

Topped off with a little drizzle of coffee glaze and the cakes were good to go. The crumb inside was very dark and rich due to all the cocoa powder. This gave them a rich chocolate flavour and a slightly fudgy, almost brownie like consistency.

They were delicious on the day they were baked, but I found them a little dry the following day, so I’m not sure I’d bake them again if I knew they wouldn’t all be eaten straight away. Overall I found this cake tasty, but nothing outstanding.

Click to see The Cake Slice blogroll

Chocolate Cream Pound Cake
(Recipe adapted from Cake Keeper Cakes by Lauren Chattman)

Ingredients
60g cocoa powder
55ml double cream
150g plain flour (I used GF brown teff flour)
¼ tsp baking soda
¼ tsp salt
100g unsalted butter, softened
335g caster sugar (I reduced this to 225g)
3 eggs
1 tsp vanilla extract

Method
Heat the oven to 160C. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until well combined (it will look grainy but this is fine).
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla (the batter should now be smooth and glossy).
Turn the mixer to low speed and add the flour mixture, a third at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.
Makes one 9x5 inch loaf cake

To Make Mini’s
Use only one-third of the ingredients (easiest way to scale down the 3 eggs in the original recipe) and bake in 4 mini loaf tins that have been lined with greaseproof paper. Bake for 18-20 minutes. Allow to cool for 10 minutes before turning out to cool. Serve upside down, drizzled with the glaze of your choice.

Egg-cellent Easter Eggs from Hotel Chocolat & A Giveaway!

Easter is just a few weeks away and this year my birthday happens to fall on Easter Sunday. So when Hotel Chocolat asked if I’d like to review one of their Easter eggs I was more than happy to accept – a yummy early Easter/birthday present combined!

They offered me their Milk Chocolate Giant Ostrich Egg – which comes with two egg-xtra thick shells of milk chocolate, studded with cookie pieces, crispies and white chocolate chunks, all accompanied by a selection of their chocolates, a rocky road and caramel slab and a cute chocolate bunny lolly. Sounds egg-tremely divine yes? Unfortunately for me, I had to turn them down as the cookie studded egg and some of the chocolates contained gluten.

After explaining why, they immediately said they would send me their chocolate mini egg selection box known as The Sleekster. 30 chocolates eggs in 10 assorted flavours in a selection of white, milk and dark chocolate – all gluten free! Ohhh yes please!

However, I think there was a bit of confusion somewhere as they first delivered me the Giant Ostrich Egg originally planned, before sending me The Sleekster egg selection!! All my family and friends were egg-ceptionally quick to volunteer their services as taste testers for the Ostrich cookie egg so rest assured, they were very much appreciated.

Everyone was amazed at how thick the shell of the ostrich egg was and commented that the crispie bits and white chocolate chunks were great at making each bite fun and different, although, some said this made it far too easy to eat! It was described as rich and milky. The chocolates were fought over with the Feuilletine Frenzy (hazelnut praline) and Macadamia Crunch (macadamia praline) being particular favourites.

From the first impression of The Sleekster egg selection I knew I was going to be in for a special treat. The box itself is dark, glossy and stylish and the dainty rows of perfect chocolate eggs inside, in varying shades of creamy white to dark mahogany brown only heightened my expectations.

Unlike some chocolates, these stunningly streaked eggs more than lived up to their attractive appearance in both quality and flavour. The chocolate is rich, smooth and creamy, and melts in the mouth, flooding your senses with intense chocolate flavour that lingers on for several minutes even after you have finished it. Pure chocolate indulgence.

The Sleekster eggs are filled with an assortment of pralines, truffles, caramels and ganaches, encased in thick white, 40-50% milk, milk caramel or 70% dark chocolate shells.

With so much choice it was hard to know where to start. I first selected the Blueberry Egg. A thick white chocolate shell filled with a blueberry infused white chocolate ganache. The blueberry ganache was amazing and so intensly flavoured, that there was no mistaking the blueberry. It was creamy and sweet, but not at all sickly.

Next I tried the Vanilla Custard Egg. This was a vanilla ganche inside a creamy milk chocolate shell. Simple flavours, but well matched. Delicious.

My surprise favourite of the range was the Caramel Egg. I’m not normally a caramel fan, often finding it too sweet, but this little egg was amazing. A 50% dark milk shell with a thick liquid caramel centre. I’m sure the caramel contained sea salt too, as it had a lingering saltiness that offset the sweetness and balanced perfectly with the darker milk chocolate. Wow. It danced with my taste buds – sweet, salty, smooth, creamy, bitter. Divine.

I’ll let you in on a secret, I’m normally a dark chocolate or nothing kind of girl. I have often treated myself to some of Hotel Chocolat’s dark chocolates in the past, but They’ve now changed my whole perspective to all chocolate types. These were some seriously good chocolates. The white chocolate is smooth and creamy rather than sweet and sickly and the milks are creamy with a rich chocolate flavour and you can actually taste the difference between the varying cocoa contents. The darker milks and 70% dark chocolate are rich intense chocolate flavour, lingering on the right side of smoky bitterness.

Now for the egg-cellent news – Hotel Chocolat have allowed me to offer one lucky person the chance to win a box of The Sleekster Egg Box Selection themselves! They’re gluten free and the range of white, milk and dark chocolates means there is bound to be something to please everyone. (Two do contain alcohol)

Plus, I’m running my own small giveaway. Seeing as I was lucky enough to also receive the Ostrich Egg I am personally going to send one other winner the Caramel Road Slab and Chocolate Bunny lolly (I’m afraid the rest of the egg got munched by the willing taste testers rather quickly!)

As it’s also my birthday over Easter, to win, simply visit Hotel Chocolat’s site and tell me which of their yummy chocolate selections would be your ideal birthday gift and leave a comment below. Open to UK residents only. Please put (UK) in brackets with your comment and some way of contacting you. Competition open until midnight Monday 21^st March. The two lucky winners will be chosen at random and contacted soon after for their addresses.

Chocolate, Whole Orange & Almond Cake (GF & DF)

I am a member of my local coeliac group and last weekend, they were having a meeting which included a cookery demo followed by an afternoon tea, with all the cakes and goodies being baked by group members. Anyone fond of baking is encouraged to bring something along. This results in two tables groaning under the weight of all the cakes, biscuits and tarts provided, all of which are of course gluten free. For 50p you get an empty plate which you are allowed to fill with as much food as you like. If there is one thing I am fast learning about other coeliacs it’s that they all love a good afternoon tea. Being presented with an entire tableful of gluten free treats is quite a rare experience for us coeliacs with the result that you end up feeling like a child in a sweet shop, giddy with all the choice – although that could be partly due to the sugar rush from eating too much cake! Everyone piles their plates high with a selection of the cakes with second and third helpings often being the norm.

There is never any ‘packet stuff’ with everything being baked by coeliacs for coeliacs meaning it also tastes delicious. It’s a great way to pick up some new recipes. Knowing the high standard of baking on offer, I was determined to take something equally delicious and stumbled across this recipe by Nigella which seemed to fill the bill perfectly.

It’s a chocolate cake made with ground almonds and flavoured with orange. However, this cake is a little different to your usual orange cake, as it uses the WHOLE ENTIRE ORANGE, pith, skin, pulp and all pureed in the mix.

Of course I had to make a trial version of the cake before taking it to the meeting, for quality taste testing purposes obviously. I didn’t want a whole large cake, so I scaled the recipe down and baked it in a small Bundt mould instead. You’re meant to boil the orange in a saucepan of water for a couple of hours but I’ve since discovered that a 10 minute blast in the microwave in a water bath does the same trick, great for when you’re short of time.

The cake turned out far better than I’d hoped. Using a whole orange may sound a little shocking at first but it produces a very moist, slightly dense cake with a fabulous intense orange flavour, similar to marmalade, and not the least bit bitter. Paired against the rich cocoa flavour it gives it a very indulgent decadent flavour. I loved how the slices were speckled with slivers of the orange peel, giving a hint at what’s inside. It really is unbelievably delicious.

We ate the last slice 3 days later, and it was still just as moist as on the day it was made. It only occurred to me later that it’s not only gluten free, but dairy free too! I’m pleased to say it went very well at the meeting with a few people asking for the recipe – hurrah!

Chocolate, Whole Orange & Almond Cake
(Recipe adapted from Feast by Nigella Lawson)

Ingredients
1 medium sized orange – 170-200g weight
3 large eggs
¾ tsp gluten free baking powder
¼ tsp bicarbonate of soda
100g ground almonds
125g caster sugar
25g cocoa powder

Method
Grease a 6-6½inch spring form tin and line the base with greaseproof paper OR lightly oil a small 6-7inch Bundt pan.
In a small saucepan, place the orange and cover with water. Bring to a boil then turn down to a simmer and cook for 1 hour until the orange is soft and tender.
(I’ve found that placing the orange in a microwavable bowl, covering with water and loosely covering the top with clingfilm before microwaving on high for 10 minutes, produces the same results. Great when short of time)
Remove the orange from the water, cut in half and remove any pips. Leave to cool for 15 minutes.
Preheat the oven to 180C.
Place the entire oranges (peel and all), in a food processor and whizz to a pulp. With the mixer running, add the eggs, one at a time, to help break down the orange peel.
Then add the baking powder, bicarb, almonds, sugar and cocoa powder. Whiz together until a smooth batter is formed. There will still be bits of few bits of puréed orange in the batter, which is fine.
Pour the cake mixture into the prepared tin and bake for 35-45 minutes. It should be slightly risen and springy to the touch. A skewer should come out fairly clean, with just a few sticky crumbs attached.
Allow the cake to cool completely in the tin, before releasing from the tin and serving. Gets a shiny sticky top surface the longer it’s stored. Dust with icing sugar or drizzle with a little glace icing if desired.

Spicy Sweetcorn Pancakes

It’s pancake day tomorrow, and I’m eagerly looking forward to devouring a fair few. I love pancakes. Pancakes themselves come in all shapes, sizes and types. Thick and fluffy American style pancakes or thin and delicate French crepes. I grew up eating the thinner French style pancakes, always with a squeeze of lemon juice and a sprinkling of sugar. Recently I’ve been favouring more of the fluffier kind. I love how you can flavour them so completely, chocolate chips, blueberries, cinnamon, nuts, toffee, coconut, the list is almost endless.

Whenever anyone mentions pancakes, my first reaction is to think of something sweet. However today, as I was planning tomorrows pancakes and sorting through the fridge, I discovered half a can of sweetcorn and decided to head down the savoury pancake route for lunch.

These sweetcorn pancakes are thick, fluffy and densely studded with sweetcorn. They are made using a mix of gram flour (chickpea) and brown rice flour which gives them a very savoury flavour which is a nice contrast to the sweet little kernels of corn. I added a little red onion and cayenne pepper to the batter which lends some colour and textural contrast as well as some tongue tingling bite to keep things interesting.

They are so quick and easy to put together and taste delicious when served with some spicy tomato salsa and a blob of sour cream whos cool creaminess helps keep the heat in check. They were absolutely scrummy and I’m already plotting other savoury combinations – pea, mint & feta or tomato, olive & basil anyone?

How will you be eating yours – thin or thick and sweet or savoury?

Spicy Sweetcorn Pancakes

Ingredients
30g gram/chickpea flour
20g brown rice flour
½ small red onion
½ tin (80-100g) sweetcorn
¼ tsp ground chillies/cayenne pepper
½ tsp gluten free baking powder
1 egg
1-2 tbsp milk
Salt and pepper

To serve
Sour cream
Spicy tomato salsa
Salad

Method
Peel and finely dice the red onion. Sieve the flours into a small bowl and add the onion, drained sweetcorn, cayenne and baking powder. (You must sieve the gram flour or else it sticks together in clumps).
Lightly beat the egg and then stir through the sweetcorn mixture to form a thick paste.
Add 1-2 tablespoons of milk to slacken the mixture until it becomes spoonable, but remains fairly thick.
Season with salt and pepper.
Heat a little oil in a frying pan until hot, then add tablespoonfuls of the sweetcorn batter. Allow to cool over a gentle heat for 1 minute before flipping over to cook the other side.
Remove to a plate, covered with a sheet of kitchen roll, while you cook the remaining batter.
Makes 6-8 sweetcorn pancakes.
Serve with sour cream, spicy tomato salsa and some salad.

White Wine Citrus Syrup Cake (GF & DF)

My sister and I are very close and have always got on well. Sure, we had our fair amount of arguments and times of jealously, but we were never the kind of sisters who slammed doors in each others faces or screamed we hated each other. Many of my fondest childhood memories involve my sister (and brother too). Things have been a little hectic and crazy for both of us recently and speaking on the phone one evening we realized we hadn’t seen each other, just us two, for several months. This would not do, so diaries were checked and we arranged to meet at her flat for a good ol natter over lunch.

Due to our combined dietary restrictions – vegetarian, coeliac and diary free – we decided to stay in and cook lunch ourselves. We tossed meals ideas back and forth and created our menu. For mains we made a scrummy wild mushrooms & roasted butternut squash risotto and dessert was an unusual citrus drizzle cake made using white wine!

I’d found the recipe for the white wine cake online and it looked so good that I knew we had to try it. It comprised of a lemon and orange scented almond cake, made with oil and white wine, lightly flavoured with cardamom and doused in a white wine and orange syrup. I’ve never seen wine used as a cake ingredient before and as we planned on using a little white wine in our risotto, it seemed the ideal time to give it a go.

So, how was it? Out of this world good! It’s deliciously citrusy, yet not overpoweringly so, surprising considering the amount of citrus that went into it. It’s got a sweet sticky top surface that yields to a moist and tender crumb. It has that wonderfully damp dense almond texture, while still being unbelievably light. We served in with some fresh strawberries but both agreed they weren’t needed. The cake was incredible!

Even though we were both full from lunch neither of us could resist having another slice. It may have been gluten and dairy free but there were certainly nothing lacking in the flavour department with this cake.

The amount of syrup for the cake looks a lot, but the cake just lapped it up and turned it deliciously moist, but not soggy. You don’t want soggy cake people! If you need to feed someone with food allergies – this recipe is sure to be a winner. Even if you don’t have any allergies but have some white wine open – try this – heck open the wine especially to make this cake – it really is that good!

White Wine Citrus Syrup Cake (GF & DF)
(Recipe adapted from Our Kitchen blog)

White Wine Citrus Cake
4 eggs
220g light brown sugar
Zest of 1 lemon
Zest of 2 oranges
½ tsp (6) freshly ground cardamom seeds
100ml vegetable oil
110ml white wine (one with a fruity note is good)
90g Doves gluten free flour
1½ tsp gluten free baking powder
180g ground almonds

Method
Preheat oven to 160C. Grease a 9inch/23cm round springform tin.
In a large bowl beat eggs and sugar together until they become slightly lighter in colour, about 2 minutes.
Crush and grind the cardamom using a pestle and mortar and it to the eggs along with the lemon and orange zest.
Gradually drizzle in the oil and wine, whisking all the time.
Scatter over the flour, baking powder and ground almonds and fold in using a spoon or spatula.
Pour the mix into the tin and bake for 45-50 minutes. It will be a light golden colour, springy to the touch and have a shiny top surface when cooked.
Meanwhile, make the syrup (below) to drizzle over the cake once cooked.
When cooked, remove the cake from the oven and allow to cool for 5 minutes in the tin before removing to a serving plate.
Prick the top of the cake with a skewer or fork before pouring over the cooled prepared citrus syrup. You mat need to do this in 2 or 3 intervals, to allow the cake to absorb the syrup. Leave for at least 30minutes before cutting.
Keeps well for 3-4 days. The cake gets even moister and sticker the longer it sits.

Orange Syrup

110ml white wine
Juice of 2 oranges (use the zested ones left from making the cake)
75g caster sugar
6 cardamom pods

Method
Crush the cardamom pods and place the little black seeds into a saucepan. Add the wine, sugar and orange juice. Heat gently until the mixture comes to the boil; then reduce to a simmer and allow to bubble for 10 minutes. Then remove from the heat and sieve the syrup into a jug to remove the seeds and set aside to cool.