Gluten-Free

 

 

Hazelnut Fudge Delight 

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Description:
For those of you who love nuts and chocolate this is a fabulous treat. Since the cake is mostly nuts and eggs it is quite healthy and I use 72% or higher dark chocolate for the fudge so it is not overly sweet. Don’t be scared by the 3c of icing sugar. You need that much to offset the 8oz of dark chocolate. I have made this as a rolled cake but the cake is very dense and cracks easily. For your first try cut the cake into 4 equal rectangles and stack it with fudge between each layer and frost with remaining fudge all round.

Ingredients:
Cake
2c toasted hazelnuts 5 eggs separated
¼c white sugar ¼c white sugar
2Tbsp GF Baking Mix 1 tsp vanilla
½tsp baking powder 1 tsp grated orange rind (opt)

Chocolate Fudge Filling
8 oz dark chocolate 72% or higher ¼ tsp almond extract OR
¾c light cream or soy milk 2 Tbsp Amaretto or Hazelnut
½c butter liqueur
3c icing sugar


Directions:
Line a 10”x15” sheet pan with parchment paper allowing the edges of the paper to come up the sides of the pan. Set aside.
Preheat oven to 350°. Place nuts on a separate sheet pan and place in oven. Toast for 8 – 12 minutes. Place in a tea towel and rub to remove most of the skins. Allow to cool. Place nuts and ¼c sugar in a food processor and puree until nuts are finely ground. Add flour and baking powder and process again. Set aside.
Whip egg whites until stiff peaks form. Set aside.
In bowl of mixer place egg yolks and ¼c sugar. Beat on high for 3 minutes until thick and pale in colour. Beat in vanilla (and orange rind if using). Add nut mixture and mix well. Fold in whipped egg whites.
Spread batter on parchment lined sheet pan.
Bake at 350° for 20 – 25 minutes. Rotate half way through for even browning. Cool on wire rack. Cut into 4 equal rectangles. Peel off parchment paper.

Chocolate Fudge Filling
Place chocolate and milk in a microwaveable bowl and microwave for 1 minute on high. Stir. Microwave for 30 seconds more stirring and repeating until melted and well blended. Set aside.
In bowl of mixer combine butter and icing sugar until a smooth paste is formed. Add almond extract (or liqueur if using). Add about ? of the chocolate mixture and beat until smooth. Repeat until all the chocolate is incorporated.

Place one rectangle of cake on serving plate spread with filling to ¼”. Place on another layer of cake and filling and repeat until all cake is used up. Frost the cake with the remaining filling. Chill in the fridge until the chocolate is set. Remove from the fridge 30 minutes before serving.
This will easily serve 10 people.


Servings: 10


Nutrient Information:
Chocolate is a good source of magnesium which is a natural muscle relaxant...remember moderation is key.


Notes: Option: Heat chocolate in double boiler until melted.


Special Diet: Gluten Free


Category: Gluten-Free

Submitted By: Cathy’s Gluten Free Creations



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Adam McLeod, Dreamhealer in Kelowna


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What Are the Benefits of Carob Chips?

Many people enjoy chocolate chip cookies or other desserts containing chocolate chips, but using carob chips instead offers a variety of benefits. While you will not get chocolate flavor from carob chips, they do impart a sweet taste -- allowing you to satisfy your sweet tooth while getting more nutritional value and less cholesterol. Carob provides fiber and your body needs 25 to 38 g of fiber each day to keep your bowels and digestion functioning at an optimal level. Consume a 2-tbsp. serving of carob chips, and you take in 2 g of fiber. This may not seem like much; however, in comparison to 2 tbsp. of chocolate chips, which contains no fiber, it is a good option for adding fiber to your diet. If you use carob chips in baked goods, you can increase your fiber by choosing whole grain flours and high-fiber nuts for your recipe. it also has no Cholesterol. Your physician may warn you off foods such as baked goods in an effort to decrease your cholesterol intake if you have high blood cholesterol levels. Too much cholesterol in your blood may build up and block blood flow, increasing your risk of a heart attack. Limit your consumption to 300 mg per day. You can slightly lower the amount of cholesterol in the foods you make by opting to use carob chips -- a serving of this sweet chip contains no cholesterol. If you use regular chocolate chips, you take in 3.5 mg of cholesterol per 2-tbsp. serving. It also decreases your caffeine Intake. Chocolate chips naturally contain 18 mg of caffeine per 2-tbsp. serving, far less than a cup of coffee ; however, if you are a person with caffeine sensitivities, carob chips are a smarter choice as they contain no caffeine. Carob chips are a good choice to supplement your calcium intake. A 2-tbsp. serving of this food provides you with 2 percent of the daily recommended intake of calcium if you adhere to a 2,000 calorie diet. The calcium you get from carob chips promotes bone strength and density. According to the University of Maryland Medical Center, calcium may also ease symptoms of premenstrual syndrome and play a role in lowering your risk of hypertension.
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Adam McLeod, Dreamhealer in Kelowna