• Reply by sandra Alicante on December 14, 2011 at 8:35 am
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http://www.sandrascookbook.com/recipe.php?id=160 - apart from the Maltesers which are optional, gluten free.

You could make a chocolate custard in a gluten free shell and then put a load of sugar on top and torch it to get a Brulee crust.

Or a chocolate roulade which is made only with chocolate, eggs and sugar and filled and covered with whatever cream you like. Make little marzipan toadstools to decorate the finished log.

Or you could make a chocolate version of Eton Mess - rich chocolate custard mixed with broken meringues served in tall glasses and topped with whipped cream and chocolate coffee beans...

sandrascookbook.com

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• Reply by BakerIrene on December 14, 2011 at 3:48 pm
• 

You sound like you can work with my bad habit of giving a hand waving kind of recipe. I would bake this in a crust to be able to serve it easily. I have baked cake batter in pie crust without any prebaking. The crust can go up the sides of a tart pan, or not, as you like.

Look for a flourless chocolate cake recipe that uses some nut meal and has the eggs separated, whites beaten and folded in. It will be lighter than the usual flourless cakes. You can make this ahead (at least 24 hours), just cover with foil and chill.

To serve, you can soak the cake with 1/4 cup liqueur of choice (rum? Tia Maria? Frangelico? Cointreau?) and then top with freshly whipped cream. The crust will take the place of cookies.

You can also serve custard sauce on the side.

www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478

www.cacaoweb.net/flourlesschocolatecake2.html

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• Reply by Mike Nolan on December 14, 2011 at 10:51 am
• 

If you haven't already done so, would you mind sharing your recipe for gluten free Yorkshire pudding?

I've been making Brazilian Cheese Rolls, they remind me a lot of popovers, which are a close cousin to the Yorkshire pudding.

http://www.kingarthurflour.com/blog/2010/02/20/gluten-free-and-lovin-it-...

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• Reply by klwall on December 15, 2011 at 6:07 pm
• 

Mike -- GF Yorkshire pudding is easy. Last year was the first year I started to work with gluten free itemss because of this friend who attends our Christmas Eve dinner. For about 2 months, I asked folks if I could make the King Arthur gf popover recipe (on the back of their Gluten Free Multipurpose Mix) as Yorkshire Pudding? I was concerned about how the gluten free ingredients would react with the beef drippings -- or if they'd react at all.
I got silence. I went and tried the GF popovers, using the mix. They were great -- one can taste the eggs, they "pop," and it's impossible to tell they're gluten free.
Since I didn't get a reply in time, I decided on making the GF popovers separately for our friend & doing the regular Yorkshire pudding. Everything was fine (in fact the friend was amazed at the texture & taste).
A little over a month ago, I posed the question again. This time, PJ Hamel wrote back that she didn't see why the GF popover recipe couldn't be used. The only substitution I make to the ppopover recipe is leaving out the melted butter (because you have the beef drippings). I accidentally added too much xanthan gum & there weren't really enough drippings, but it "popped" like Yorkshire Pudding & the taste was awfully close to same. One note: I make the pudding in the roasting pan, not indiviual muffin pan.
I'm going to use the GF multipurpose mix/flour & the recipe Dec 24. I'll report back later.
Hope this points you toward a workable idea.

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