Just a quick one he

For health reasons, I rarely eat any kind of conventional flour -
especially those containing gluten.

Since I'm really a choc-aholic at heart (despite having no sweet tooth) I
realised that I could do with some good chocolate related ideas and this
group seems to have plenty of keen food lovers, so...

BTW, I happily use raw cacao beans and powder instead of 'chocolate', and
would likely substitute cacao for chocolate in any recipe if possible.
It seems to mix in just as well anyway - but without the excessive
sweetness from all the sugar normally found in chocolate.

TIA for any ideas

"Jeßus" > wrote in message
...
> Just a quick one he
>
> For health reasons, I rarely eat any kind of conventional flour -
> especially those containing gluten.
>
> Since I'm really a choc-aholic at heart (despite having no sweet tooth) I
> realised that I could do with some good chocolate related ideas and this
> group seems to have plenty of keen food lovers, so...
>
> BTW, I happily use raw cacao beans and powder instead of 'chocolate', and
> would likely substitute cacao for chocolate in any recipe if possible.
> It seems to mix in just as well anyway - but without the excessive
> sweetness from all the sugar normally found in chocolate.
>
> TIA for any ideas
>

Dionne Lucas has a great recipe for a flourless chocolate "roll" filled with
vanilla-scented whipped cream called Chocolate Roll Leontine. Maybe some
kind person has already entered it online!

On Sun, 26 Oct 2008 19:43:58 -0400, Janet wrote:

> "Jeßus" > wrote in message
> ...
>> Just a quick one he
>>
>> For health reasons, I rarely eat any kind of conventional flour -
>> especially those containing gluten.
>>
>> Since I'm really a choc-aholic at heart (despite having no sweet tooth)
>> I realised that I could do with some good chocolate related ideas and
>> this group seems to have plenty of keen food lovers, so...
>>
>> BTW, I happily use raw cacao beans and powder instead of 'chocolate',
>> and would likely substitute cacao for chocolate in any recipe if
>> possible. It seems to mix in just as well anyway - but without the
>> excessive sweetness from all the sugar normally found in chocolate.
>>
>> TIA for any ideas
>>
>>
> Dionne Lucas has a great recipe for a flourless chocolate "roll" filled
> with vanilla-scented whipped cream called Chocolate Roll Leontine. Maybe
> some kind person has already entered it online!

Thanks very much Janet, a quick search found a closely related recipe
he http://www.epicurious.com/recipes/fo...Air-Chocolate-
Roll-104573

The general idea behind these recipes sounds ideal for me, many thanks
again!

"Jeßus" > wrote in message
...
> Just a quick one he
>
> For health reasons, I rarely eat any kind of conventional flour -
> especially those containing gluten.
>
> Since I'm really a choc-aholic at heart (despite having no sweet tooth) I
> realised that I could do with some good chocolate related ideas and this
> group seems to have plenty of keen food lovers, so...
>
> BTW, I happily use raw cacao beans and powder instead of 'chocolate', and
> would likely substitute cacao for chocolate in any recipe if possible.
> It seems to mix in just as well anyway - but without the excessive
> sweetness from all the sugar normally found in chocolate.
>
> TIA for any ideas

Flourless cakes are very common do a google search or go he

http://www.epicurious.com/tools/sear...flourless+cake


Dimitri


Flourless chocolate cake

INGREDIENTS (Nutrition)
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake
pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir
until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the
bittersweet chocolate. Pour the chocolate into the bowl of an electric
mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece
at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a
time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan
ready, put the cake pan in the larger pan and fill the pan with boiling
water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes.
The center will still look wet. Chill cake overnight in the pan. To unmold,
dip the bottom of the cake pan in hot water for 10 seconds and invert onto a
serving plate.