Dark Chocolate, Cocoa powder and Nutella. A trio of heavenly ingredients that come together to miniature perfection in this Friand. I have dabbled in mini cakes before, but wanted to try some gluten free options out.
This cake is not a heavy paperweight the way you might imagine a gluten free cake to be (were you not a regular gluten free baker).Ground almonds and hazelnuts combine to keep the cake batter moist, and a whipped egg white also assists in creating lightness and a great texture.
I got some inspiration from here , and here, but in the end the recipe was something that resulted from a little of what I fancied and a little of what I had in my baking cupboard.
Before I come to the recipe, an update of my 5 day Gluten free challenge (today is day 4. I did not post yesterday having instead been glued to the TV, watching the Olympics opening ceremony).
Breakfast was one of the DS bread rolls with a boiled egg. This time a wholemeal ciabatta. I liked this one a lot, it had a really good texture and taste, once baked a few minutes.
Lunch needs to be quick for my husband and I, since little people with large needs and expectations are the priority. This dish of gluten free spaghetti with garlic, olive oil and chilli with grated parmesan worked well. I am a pasta fan so tend to be disappointed with gluten free pasta. This pasta had good texture, did not stick together and tasted nice, but not the same as my normal pasta.
Dinner was a salad. Mainly because of the cake consumption at teatime…
So coming to the recipe for the cake.. (since it contains Nutella, a core breakfast option in France and Belgium where we often travel) I am including this in Fuss Free Flavour’s July Breakfast Club where the theme is Travel.
Before I go I will also give a glimpse of our cookbooks and where we keep them. They tend to be haphazard, and piled up but once of the great things about doing recipe challenges and linkups is that it inspires me to dive randomly into some of the less thumbed tomes every now and then. None more so than Dominic at Belleau Kitchen, who has a Random Recipe challenge every month. Fiendish and challenging though Dom’s monthly tasks can sometimes be, and whilst I enter less often than I would like to, I do think it is a great idea to break one out of a cooking rut. This month he is giving us a break on random cooking and is asking to see where we keep our cookery books. Mine are currently in the living room. They are spilling out of their space and we are planning more storage in the near future.
I have usually a pile of my current favourites close to hand.
Some of my current and bibles are:
the flavour thesaurus, Nigella’s How to Eat, Eric Lanlard’s Tart it Up and Jo Wheatley’s a Passion for baking.
Gluten Free Double Chocolate and Hazelnut Friands
25g ground hazelnuts
150g sifted icing sugar
80g Dark Chocolate chopped into small pieces (Check that it is Gluten Free)
3 tablespoons of Nutella
5 Egg whites
Whole hazelnuts to garnish
Preheat the oven to 180 Deg C
Combine the almonds, hazelnuts, flour, cocoa and sugar in a mixing bowl and stir to combine.
Whip the egg whites to soft peaks.
Melt the butter in a saucepan.
Add the nut-flour-sugar mixture into the egg white and mix to combine with a spatula.
Then add in the butter and 2 of the 3 tablespoons of nutella and stir till the batter is a consistent colour throughout.
(notice my shiny new standmixer from Kenwood)
Finally add in the chocolate (yummmm)
and mix then pour into greased friand tin or deep muffin tins. (I used a mini sponge cake tin from Lakeland).
Bake for 20-25 minutes or until just cooked through
Remove from heat and allow to cool
Once cooled, take half teaspoonfuls of nutella to make a quenelle of it on each cake and top with a whole hazelnut.
With thanks to Kenwood for asking me to review the Chef Premier Standmixer.
And also to Dietary Specials for the gluten free products.