COCOA SOLIDS RECIPES

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GLUTEN-FREE BISCOTTI | CHRISTMAS RECIPES | JAMIE OLIVER



Gluten-free biscotti | Christmas Recipes | Jamie Oliver image

These gluten-free Italian biscuits are the perfect sweet treat

Total Time 1 hours

Yield 24

Number Of Ingredients 9

120 g shelled pistachios
200 g gluten-free plain flour plus extra for dusting (I used Doves Farm)
1 teaspoon gluten-free baking powder
½ teaspoon fine sea salt
200 g golden caster sugar
30 g dark chocolate (over 70% cocoa solids) optional
1 large free-range egg
1 teaspoon rose water
semi-skimmed milk optional

Steps:

    1. Spread out the pistachios on a baking tray, then place in the hot oven for around 5 minutes, or until golden. Leave to cool, then roughly chop – you want nice chunks so don’t chop them too finely.
    2. In a large bowl, combine the flour, baking powder, salt, sugar and the chopped pistachios. Finely chop and add the chocolate (if using). Beat the egg in a separate bowl, add the rose water, then whisk well until light and frothy. Gradually add the egg mixture to the dry ingredients, stirring continuously until you get a firm dough, adding a small splash of milk to bring it together, if needed.
    3. Line a large baking tray with greaseproof paper. With lightly floured hands, halve the dough, then shape each portion into a cylinder, roughly 30cm in length and 4cm thick. Place them onto the lined baking tray, making sure they have enough room to spread out as they cook.
    4. Bake for around 25 minutes, or until lightly golden, then allow to cool for 5 minutes. Reduce the oven temperature to 150ºC/300ºF/gas 2. Transfer the biscotti to a board, then use a serrated knife to slice it into rounds at an angle, roughly 2cm thick. Place on the tray, cut-side up, then bake for a further 15 to 20 minutes, or until crisp and golden.
    5. Transfer to a wire cooling rack to cool completely. Serve with a nice cup of coffee, or wrap in cellophane, secure with ribbon and give them away as a super-cute gift.

Nutrition Facts : Calories 81 calories, FatContent 1.5 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 1.1 g protein, CarbohydrateContent 16 g carbohydrate, SugarContent 9.2 g sugar, SodiumContent 0.1 g salt, FiberContent 0.3 g fibre

COCOA SYRUP RECIPE | ALTON BROWN | FOOD NETWORK



Cocoa Syrup Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5 cups

Number Of Ingredients 6

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

Steps:

  • In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!

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    1. Before you start, remove the butter from the fridge and allow to come up to room temperature.
    2. Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
    3. In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
    4. Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
    5. Sieve the icing sugar and cocoa powder into a large bowl, then add the butter and beat until smooth. Stir in the cream cheese until combined. If it’s a little thick, add a splash of milk to loosen.
    6. Once cooled, place one of the sponges on a plate or cake stand. Carefully spread over half the butter icing. In a bowl, crush the raspberries with a fork, then scatter on top. Sandwich the second sponge on top and press down slightly, then carefully spread over the remaining icing and finish with a few shavings of chocolate.
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GLUTEN FREE CHOCOLATE CAKE RECIPE | JAMIE OLIVER RECIPES
Whether you’re gluten intolerant or not, this delicious gluten-free chocolate cake with scrumptious buttercream icing and a hit of fresh raspberries is a real winner!
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 573 calories per serving
    1. Before you start, remove the butter from the fridge and allow to come up to room temperature.
    2. Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
    3. In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
    4. Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
    5. Sieve the icing sugar and cocoa powder into a large bowl, then add the butter and beat until smooth. Stir in the cream cheese until combined. If it’s a little thick, add a splash of milk to loosen.
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Calories 541 calories per serving
  • Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
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  • Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.

    To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.

    To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.

    Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.

    Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.

    Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.

    Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.

    Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.

    To prepare ahead: can be made up to 2 days ahead and kept in the fridge.

    To freeze: once set and chilled this freezes well.

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