Dark Chocolate Coconut Ganache Cake (Gluten-Free)

Dark Chocolate Coconut Ganache Cake (Gluten-Free)

by | Feb 24, 2021 | 4 comments

Gluten-free, dairy-free, fat-free… these are not terms that you will often find me using. In my opinion, anything that ends in ‘-free’ might as well begin with ‘fun’. Fun-free desserts just don’t do it for me, but, with that said, I think everyone deserves the right to eat a slice of chocolate cake. And if your body has issues with dairy and gluten, then that should not stop you! This recipe was given to me by my much-better-half who is a supremely better pastry chef than I am. It is the darkest, richest, moistest chocolate cake you will ever have the pleasure of tasting. It’s also low on sugar (excuse me swearing like this, but you could even use ahem… xylitol which would make it Paleo or banting or whatever diet people are going on these days). But because there is no place for sugar-free desserts on this blog, my version will feature in all it’s sugary glory. If you’re not a fan of coconut, then swop out the coconut flour and milk for extra ground almonds and almond milk, although you’ll need to add some more oil as almond milk isn’t nearly as fatty as coconut milk. If you want a sweeter cake, simply add more sugar or honey but the bitter chocolate is really quite delicious!

Dark Chocolate Coconut Ganache Cake

Serves 6-8

 

For the cake:

75g coconut flour

30g ground almonds

100g (250ml) The Kate Tin Cocoa Powder

14g baking powder

250g muscovado sugar

800ml tinned coconut milk

7 large eggs

 

For the ganache:

200ml tinned coconut milk

100g brown sugar

100g (250ml) The Kate Tin Cocoa Powder

50g The Kate Tin Dark Baking Chocolate, chopped

Coconut shavings, toasted, to garnish

Combine the flour, almonds, cocoa, baking powder and sugar. Mix together the coconut milk and eggs and add to the dry ingredients. Whisk well to combine then pour into a 2 greased and lined 18cm cake tins. Bake in a preheated oven at 175C for 45-50 minutes or until a skewer inserted comes out clean. For the frosting, combine the coconut milk, sugar and cocoa powder in a saucepan and stir over a low heat until the sugar is dissolved. Bring to the boil, stirring constantly. Remove from the heat and add the chocolate. Stir until smooth then allow to cool. Assemble the cake by sandwiching with the ganache then topping with remaining ganache. Sprinkle with the coconut shavings to decorate.

 

 

Italian Chocolate Hazelnut Kisses

Italian Chocolate Hazelnut Kisses

by | Jan 12, 2015 | 0 comments

Known as ‘Baci di dama’ in Italy, or ‘lady kisses’ these gluten-free little cookies are perfectly appropriate (with a little ginger added of course) seeing as though today is International Kiss a Ginger Day. Instead of going around kissing random (ginger/red-headed) strangers, I think perhaps giving them a ‘kiss’ ie. a small cute cookie which can be popped whole into the mouth, is a little more… proper. I know this, because I’ve had some awkward smooches from people today! (Okay, I enjoyed it, just a little bit!)
Traditionally these baci are made with toasted hazelnuts, but toasted almonds would be equally delicious! As would sandwiching them together with melted white chocolate, although the dark bitter kind paired with the ginger is heavenly! If you’re going all-out with the ginger, then double the spice. If you aren’t a ginger fan then simply leave it out. It’s such a versatile dough that you could add whichever flavourings you like – some orange zest, cocoa powder for a chocolate version or even a chai-spiced cookie would be delicious!
 
Happy baking – and don’t forget to give a kiss to a ginger today!

Chocolate Hazelnut Ginger Kisses or ‘Baci di Dama’

Makes 40

 

140g hazelnuts (or almonds), toasted and skinned

140g (1 cup) rice flour or corn starch

1 tsp ground ginger

100g butter, softened

100g sugar

pinch of salt

100g The Kate Tin Dark Baking Chocolate, chopped and melted

Preheat the oven to 160C. Grease and line two baking sheets. Place the nuts in a food process and process until the consistency of coarse breadcrumbs. Add the flour, spice, butter, sugar and salt and pulse until the mixture comes together to form a soft dough.Divide the dough into three pieces and roll each into 2cm thick logs then refrigerate until firm. Working with one piece of dough at a time, cut off small pieces of dough (about 5g each) then roll into little balls and place on the baking sheet. Bake for 10 – 15 minutes or until golden brown. Cool completely. Sandwich together with melted chocolate and allow to set.

 

 

Gluten-Free Christmas Mince Pies

Gluten-Free Christmas Mince Pies

by | Dec 10, 2014 | 0 comments

I’m always quite sentimental about enjoying my first mince pie of the festive season. I make a big pot of Earl Grey tea, I warm up the sugary little pies and then I sit down (we can’t snuggle here in South Africa as it’s freaking hot this time of year) and I have a ‘moment’. Because I know that ‘moment’ marks the beginning of Christmas, for me anyway.

These mince pies are not only for the gluten-intolerant (because an intolerance should not stand between you and that wonderful festive feeling) but they’re also for the pastry-intolerant (definition: a baker with an inability to make pastry without suffering adverse affects). If you have a phobia for pastry, this ready should relieve some of your stress. Because it’s gluten-free, you have no risk of over-working your pastry and developing gluten! It’s basically a flop-proof shortcrust pastry. Genius right? Which means you get a crisp, short shell that everyone can make AND everyone can eat!

If you’re into taking shortcuts, then buy your fruit mince already made, otherwise, I’ve included my special recipe for a fruity homemade version which, placed in a pretty bottle, would make a beautiful festive season gift!

Gluten-Free Christmas Mince Pies

Makes 16

 

1 cup (150g) rice flour*

3/4 cup (90g) ground almonds

1/4 cup (35g) corn starch

1/4 cup (50g) castor sugar

½ tsp xantham gum*

125g cold butter, cut into 1cm cubes

1 large egg, lightly beaten

Iced water, if needed

300g fruit mince – or make your own with the recipe below

Egg wash, for brushing

Icing sugar, for dusting

Preheat the oven to 180C and grease 2 x 12 hole non-stick muffin tins. Place the rice flour, ground almonds, corn starch, castor sugar, xantham gum and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture comes together to form a soft dough – adding ice water if necessary. Wrap the dough in clingwrap and refrigerate until firm. Roll out on a surface dusting with a little corn starch until 5mm thick, cut out 5cm discs to fit the muffin tin and press the discs into the muffin tin holes. Roll out the leftover pastry again and cut out stars or snowflakes for the tops. Fill each pastry case with fruit mince then place the pastry shapes on top. Brush with egg wash and bake in the preheated oven for 15-20 minutes or until golden. Allow to cool in the tin completely before lifting out and dusting with icing sugar.

 

Homemade fruit mince

1/2 cup cider

185ml brown sugar

500g Granny Smith apples, peeled, cored and grated

1/2tsp mixed spice

½ tsp ground cinnamon

125g raisins

75g sultanas

75g dried cranberries

¼ cup mixed peel or chopped crystallized fruit

60g cherries

¼ cup pecan nuts, toasted

zest and juice of ½ orange

1 tbsp brandy

To make the fruit mince, heat the cider and brown sugar until dissolved. Add all ingredients except the brandy and cook for 40 minutes until the liquid has been absorbed. Stir in the brandy and pour into sterilized bottles while still hot.

Make the pastry by creaming the butter and sugar together until light and fluffy. Add the egg, beating well to combine. Add all the other ingredients and mix to form a stiff dough. Press the dough into greased tart tins or disposable foil cases to form a thin layer. Dock the pastry with a fork. Roll out the leftover pastry and cut out stars to fit the tops. Spoon a teaspoonful of fruit mince into each pastry case then top with the pastry star.   Brush with the egg yolk, sprinkle with a little brown sugar and bake at 180C for 20 min or until the pastry is lightly golden and crispy.

 

 

 

TIP Find xantham gum and rice flour at health stores or in the health aisle at large supermarkets.

 

Chocolate Truffle Amaretti Cake with Espresso Glaze

Chocolate Truffle Amaretti Cake with Espresso Glaze

by | May 19, 2014 | 0 comments

This right here is one awesome cake and it will totally hit any chocolate spot you might have. It’s dense like a truffle and if you leave out the amaretti biscuits, it’s completely gluten-free. I love the biscuits in it though so if you can find them, toss a few in. They give an intense almond taste to the ‘cake’ (can we call it a cake, it’s more like a giant slab of chocolate) and along with the extra almondy booze, makes for a great combo. You could however, use hazelnut, coffee or whatever other liqueur takes your fancy (be reasonable though, Jagermeister and chocolate aren’t friends – well, I’m not friends with it either after one or two occasions I’d rather not mention!).

The cake puffs up during bake and then flops down enough for you to be completely alarmed, but rest assured, that’s supposed to happen! It gives the top a beautiful cracked appearance and creates deep furrows perfect for collecting that lusciously glossy espresso glaze. Served with a scoop of vanilla ice cream and it’s dessert perfection.

Chocolate Truffle Amaretti Cake with Espresso Glaze

Serves 6-8 EASY

 

45g (3 tbsp) butter

170g dark chocolate (70%)

6 large eggs, separated, at room temperature

250m (1 cup) white sugar, divided

45ml (3 tbsp) almond extract or liqueur

60g amaretti biscuits crushed*

Pinch of salt

 

Espresso glaze

125g dark chocolate (70%)

50g butter

1 tbsp golden syrup

1 tsp instant-espresso powder

 

Preheat the oven to 180C. Grease and line the bottom of a 20cm springform cake tin with baking paper. Melt the butter and chocolate together in a bowl over gently simmering water. Using an electric mixer beat together egg yolks and ½ cup sugar until very pale, thick and creamy (about 10 minutes). Add liqueur, amaretti biscuits, melted chocolate mixture and mix well.

In a separate bowl, beat egg whites until soft peak stage then add remaining sugar and beat until stiff and glossy. Fold the meringue into the chocolate mixture in 3 batches. Pour the batter into the lined cake tin and bake for 40 minutes or until just set. The cake will still be very moist. Allow the cake to cool completely before removing from the tin. Make the glaze by placing the chocolate, margarine, syrup and coffee in a bowl over gently simmering water and stir until melted. Serve the glaze poured over the cake.

 

TIP Amaretti biscuits are small, crisp Italian biscuits traditionally made from crushed almonds. You can find them in the biscuit aisle of most supermarkets but feel free to leave them out completely or replace with toasted crushed almonds, if you like.

EASTER UPDATE! Take one packet of speckled eggs (okay may half a packet because you’ll probably have eaten half of them) and scatter over the cake for a fun twist!