Date: Saturday 29th October 2016
Check out these delicious gluten free sweet treats... because what's Halloween without some chocolatey goodness?
A delicious gooey, chocolate dessert which is guaranteed to be a hit at any party!
4 medium eggs
150g caster sugar
1x 397g can of condensed milk
200g 70% cocoa dark chocolate
25g cocoa powder
1 tsp gluten free baking powder
75g ground almonds
50g flaked almonds
50g 70% cocoa dark chocolate (melted)
200g icing sugar
1 tsp vanilla extract
100g white chocolate
Printed Halloween template (i.e. ghost)
2 flakes (or grated chocolate)
25g milk chocolate
1 wooden skewer/cocktail stick
Preheat oven to 170C/150C Fan or Gas Mark 3
Line a 22cm x 32cm shallow ovenproof baking tray with baking parchment
Melt the chocolate and butter in a bowl over a pan of simmering water, when melted leave for 2 minutes and then stir well
Whisk the eggs and sugar together (using an electric mixer if you have one) for a full 3 minutes until pale, thickened and full of bubbles
Add remaining ingredients and whisk briefly until combined
Spoon the brownie mixture into the prepared tin and bake in a preheated oven for around 35 minutes, until the bake loses its glossy appearance and starts to crack on the surface. The ultimate brownie should be crumbly on the outside but moist on the inside.
Leave to cool
Whilst the cake is cooling, whisk the icing ingredients together until smooth and creamy in texture
Melt the white chocolate and place into a piping bag. Lay the greaseproof paper over the Halloween designs and trace onto the greaseproof paper with white chocolate before placing in the fridge for around an hour (until set)
Make the Glutafin Gluten Free Select Shortcrust pastry and use a cookie cutter to make 3 circles or squares. Bake for 15 minutes and allow to cool (alternatively use Glutafin Gluten Free shortbread biscuits). Once cool, cut in half
Melt the milk chocolate and using the cocktail stick, write on the biscuits with Halloween slogans before placing in the fridge to set
Building the Graveyard
Cover the brownie in chocolate icing before sprinkling the flake/grated chocolate and ½ a biscuit over to create a dirt/stone effect
Place the white chocolate shapes and biscuit gravestones upright in the brownie
Let your kids loose making these delicious cake pops. Another sweet treat perfect for your Halloween party.
Ingredients (makes around 20)
11/2 tsp gluten-free baking powder*
170g caster sugar
170g butter at room temperature
3 medium eggs
11/2 tsp natural vanilla essence
*Refer to your Coeliac UK Food and Drink Directory
100g icing sugar
1 tsp vanilla extract
100g white coloured chocolate ‘melts’
1 red writing icing pen
Either stick on edible eyes or 1 black writing icing pen
Wooden skewers/Cake pop sticks
Make the cake base, using the Glutafin Gluten Free Select Victoria Sponge Cake recipe
Once removed from the oven, allow to cool before crumbling the cake into crumbs
Mix the 50g butter, 100g icing sugar and vanilla extract together to create a smooth and creamy icing
Mix the cake crumbs in with the icing, shape into balls using your hands and refrigerate for 2+ hours (until they are hard and hold their shape) before placing on the end of a skewer or stick
Melt the white coloured chocolate ‘melts’ and use to cover the cake balls and place an eye in the centre
Allow to set (this sets quite quickly in room temperature) and use the red icing pen to draw on bloodshot eyes (as shown in the photo)
A simple chocolate cupcake, enhanced with some simple chocolate characters.
Find the cupcake recipe here.
1. Make the chocolate cupcakes and allow them to cool
2. Melt the white chocolate and place into a piping bag. Lay the greaseproof paper over the Halloween designs and trace onto the greaseproof paper with white chocolate before placing in the fridge for around an hour (until set)
3. Place a blob of buttercream on top of the chocolate cupcake (do not cut a small piece out) and lay the white chocolte character on top.
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