Tuesday, 9 December 2014

Gluten Free Chocolate Fudge Mouthfuls

Although nothing beats stuffing ones face with a massive slice of cake, a cheeky little mouthful now and again is always a welcome pleasure. These chocolate fudge devils are perfect with a cup of leaf tea or coffee as a naughty treat and due to their petite proportions can be enjoyed (almost) guilt free. In fact the only real complaint I ever receive when sharing with my various consorts, comrades and companions is it is near impossible to stop after just one!

Prep time: 25 Mins
Baking time: 25 Mins
80g Dark Chocolate (Broken into squares)
50g Cocoa Powder
125g Unsalted Butter (Cut into cubes)
200g Light Muscovado Sugar
100g Ground Almonds
1tsp Vanilla Extract
2 Large Eggs (Beaten)
150g White Chocolate (Chopped into little squares, a bit like gravel)

The first task is a relatively simple one. Place a small amount of water into a saucepan and bring to a light simmer. Sit a heatproof bowl over the saucepan, ensuring the water doesn't touch the base and add the dark chocolate, cocoa powder, unsalted butter and light muscovado sugar. Leave to melt together slowly, stirring occasionally until smooth and glossy, then remove from the heat and set to one side for 10 minutes to cool slightly. At the same time preheat the oven to 180C/350F/Gas 4 and line a small, rectangular baking tin (around 26x21cm) entirely with baking paper.

Add the ground almonds, vanilla extract and eggs to the chocolate mixture, then mix with enthusiasm to combine. Fold through the chopped white chocolate, then spoon into your prepared tin. Gently spread to the edges and bake in the centre of the oven for around 25 minutes, until a metal skewer comes out just a little sticky when inserted into the middle of the mixture.

When you are satisfied that the mouthfuls are baked remove from the oven and leave to cool in the tin. Once completely cool remove from the tin and slice into little squares, a few centimeters in size. Peel off the paper as you go and that's it, you're all finished.

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