Wicklewoods Schooldays Chocolate Concrete Gluten Free Recipes

WICKLEWOOD'S SCHOOLDAYS CHOCOLATE CONCRETE (GLUTEN FREE)

Steps:

• Pre-heat the oven to 180 C.
• In a mixing bowl, mix the flour, sugar and Cocoa, add the butter.
• Rub all the ingredients together until it has a crumble consistency.
• Grease and line a 9" baking tin with parchment paper.
• Pour the mixture in and pat it down.
• Bake in the oven for 20 minutes.
• Serve warm or cold.

DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE

Steps:

• Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
• Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
• Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
• Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

WICKLEWOOD'S SCHOOL DAY'S GREEN CUSTARD

Steps:

• In a bowl, mix the cornflour, sugar and enough of the milk (about an ounce) to make a smooth paste.
• Meanwhile heat the remaining milk until almost boiling.
• Remove from the heat and stir into the cornflour paste, stirring well.
• Pour back into the pan and return to the heat, continue to boil, stirring continuously until thickens.
• Remove from heat and stir in the colouring and peppermint, mix well.
• Serve hot with chocolate concrete or chocolate brownies.

CHOCOLATE CONCRETE CAKE

Steps:

• Pre-heat oven to gas mark 3 / 170C
• Melt the butter, add the sugar and mix well.
• Add the flour and cocoa and mix well until you have a stiff consistency.
• Beat the egg and gently mix into the flour mixture.
• Put the mixture into a greased 30cm x 18cm baking tray, and gently press into the corners and flatten into the tin.
• Sprinkle with a little water and place in the top half of the oven for 45 minutes.
• Then remove from oven and sprinkle with sugar. Allow to cool for 5 mins then cut into required size pieces and place on a wire tray.
• You can either eat it as it is, or make some custard to go with it for dessert.

CHOCOLATE CONCRETE WITH CARAMEL SAUCE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, almonds, cocoa, caster sugar and a large pinch of salt into a food processor and whizz briefly. Add the butter and whizz until the mixture resembles damp sand.
• Generously butter the base and sides of a small (15 x 25cm) baking tin. Tip the mixture into the tin and press it down. Bake for 30 mins. Remove from the oven, sprinkle over some demerara sugar and cut into squares using a sharp knife while still it's soft.
• Meanwhile, heat the caramel and cream together in a pan. Serve the concrete warm with the caramel sauce. You can cool any leftovers and eat them cold - they will harden like shortbread.