Thank you for all of those who have bought my e-cookbook. For anyone else interested in the 60% discount, visit my cookbook page.
I have decided the best way to approach this new chapter in my life – gluten-free and low fructose – is to take the classic recipes and turn them on their heads. Not completely on their heads but certainly to remove much of the fructose and all the gluten. I am thinking this will take some experimentation but already I am getting a handle on the changes that are necessary for each recipe. Now that I have a successful gluten-free flour mix, I can make most things. And last weekend’s effort was a chocolate mousse cake. I figured that if the cake mix came out a little dry, then the mousse would compensate but all was well. The only thing about making mousse with eggs is that it needs to be in a fridge and that does certainly change the texture of the cake crumb. But that rich chocolately mousse saves the day.
What a shame Easter is no longer ahead of us to look forward to, but don’t you love these short working weeks? Tomorrow is Friday down here and then the weekend? And more baking!
If any of you ever want me to attempt to make a particular classic dish gluten-free and low fructose, do ask me, either in the comments or by using the contact form up in the menu at the top of the page. I would be happy to oblige, if possible.
- 140g/5oz cane sugar
- 200g/7oz butter
- 4 eggs, lightly beaten
- 200g/7oz my gluten-free flour mix
- 2 tsp gluten-free baking powder
- 4 tbsp cocoa
- 200g/7oz no lower than 70% chocolate
- Grated rind of 2 oranges
- Juice of 1 orange
- 4 eggs, separated
- Preheat oven to 180°C/350°F.
- Grease a 23cm/9 inch round loose-bottomed cake tin and line the base.
- Cream the sugar and butter together until light and fluffy.
- Add the eggs a little at a time, beating well in between additions.
- Sift the flour, baking powder and cocoa together and fold half into the egg mixture, then fold in the rest.
- Spoon the mixture into the baking tin and place in the oven for 20 minutes until risen and firm to the touch.
- Leave in the pan to cool completely.
- Melt the chocolate in the microwave and then leave to cool.
- Stir in the orange rind, juice and egg yolks.
- Whisk the egg whites until stiff peaks form.
- Gently fold a spoonful or two of egg white into the chocolate, then fold in the rest.
- Spoon the mixture on top of the cooled cake (still in the tin).
- Place in the fridge to set.
- When set, remove the sides of the tin carefully and decorate with a few more strips of orange rind.
That’s a beautiful looking mousse cake. Yes, I’m already missing Easter as the short working weeks on either side of Easter have been wonderful xx
Thanks, Charlie. How wonderful it would be to always have a 4-day weekend!
Great looking cake! You certainly have learned your stuff. You might want to consider contacting some companies that sell gluten free products, flours, etc. and seeing whether you could develop recipes for them. You’ve certainly gained the expertise, and you know how to cook and bake – could be a lucrative part time arrangement. Anyway, wonderful recipe. And interesting quote – I don’t think guilt ever pops into my mind when I’m contemplating chocolate cake!
Thanks for the suggestion, John. I should do something like that.
I am proud of you for not letting guilt enter your head when eating chocolate cake!
I love chocolate mousse, what a great cake!
Yep, it’s the chocolate mousse part that attracted me too.
What a gorgeous cake…who could resist that thick layer of chocolate mousse???? Not me!
Thanks, Liz. It was the mousse that sold me on this cake.
Your Easter were full of work, but you’ve created something unique. And here comes another healthy recipe. I love chocolate 🙂
It was a busy weekend but I can relax a little more now that the book is launched.
You are amazing! I just love your photography. I actually heard the chocolate moose breath 🙂 it’s been haunting me !
Thank you so much, Simi. You are very kind and very funny!
I am not intolerant to any of these things, but any occasion is good for chocolate. This looks truly scrumptious.
The beauty of this kind of cooking is that nearly everyone can eat it while that is not true of mainstream baking. That’s something I just thought of. LOL.
WOW this looks so good I am definately going to make this. Is it low FODMAP
Yes, it is but only have a small slice since too much chocolate is not good. We can have the equivalent of 4-5 squares of dark chocolate at a time, so keep that in mind.