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Summary: Light and aerated, this is the simplest and the best chocolate mousse I have ever eaten, and the only chocolate mousse recipe I have been using for years. It is as easy to make as melting chocolate and whisking egg whites, yet it produces the most deliciously chocolatey chocolate mousse.
No added sugar, none of the fuss of using cream or milk, or the egg yolks.
Use 2 egg whites to 100g chocolate for a rich chocolate mousse, and 4 egg whites to 100g chocolate for a lighter mousse and a less intense chocolate flavour.
Make this when you have egg whites left from another recipe, or use the egg yolks to make custard, mayonnaise, ice cream, lemon curd, or another recipe.
You can make this using dark chocolate (anything from 60 to 80% cacao), milk chocolate or white chocolate. And for a creative and striking dessert, multiply the recipe quantities by 3 and alternate layers of dark, milk and white chocolate in tall and pretty glasses, topped with berries or fruits of your choice and cacao nibs.
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Summary: This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Helen Snelling:
A gluten-free treat using ground almonds and polenta instead of flour.
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Summary: Savoury cakes are very popular in France. They are great to have for a light lunch with a green salad, or to take on a picnic. You can also cook them in mini muffin tins and put them in children (or adult) bento boxes.
All time favourite savoury cakes include olives, pesto, sundried tomatoes, …
This one is packed full with caramelised leeks and the grated beetroot and carrot somehow deliciously vanish in the cake … We use goats milk and yoghurt, as it is easier to digest than cow dairy. You could also use soy milk and soy yoghurt.
Rapadura is made by evaporating sugar cane juice, leaving unrefined sugar. Rapadura is rich in nutrients with a lovely flavour.
Kuzu root is a natural thickener used in Japanese cooking. You could use cornflour instead if you can not get kudzu, but while cornflour is low on nutritional value, the Japanese use kuzu in the same way we use Echinacea : it helps prevent colds, promotes good digestion, helps to ease aches and pains, and is even used in a hangover remedy, along with umeboshi plum, grated ginger and lemon juice. Not bad for a cake ingredient …
And finally, please feel free to substitute the gluten-free flour for the flour of your choice. Spelt flour, for example, makes a more dense and nutty cake.
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