More recipes, less gluten

Yesterday's entry included a recipe with oatmeal and oat bran. Not everyone with a gluten intolerance is specifically affected by oats. There are gluten free oatmeals available but there are even people who react to those. Moral: just be careful.

Great recipe today. I have been using this one for at least 20 years, long before I even knew there were issues with wheat. Of course, if nuts are your enemy you'll have to pass.


NUT FLOUR CAKE WITH CHOCOLATE FROSTING

This cake is best made a day before serving.

Cake:
Ingredients:
9-10 ounces walnuts, hazelnuts or almonds to equal 2 cups ground (if you can get the ground nut flour = 2 cups)
6 eggs separated
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350. Butter and flour 2 - 9 inch cake pans. If you have whole nuts, pulverize them in a blender or food processor until they are a flour-like powder. In a large bowl with an electric mixer beat the egg whites until stiff. In a separate bowl beat the egg yolks with an electric mixer until they are light and fluffy. Gradually beat in the sugar until it is mostly dissolved and the mixture thickens. Fold carefully into the egg whites, then fold in the nut flour, then fold in the vanilla. Pour into the prepared pans and bake 20-30 minutes or until the cake pulls away from the sides and is lightly brown. Invert immediately onto racks, allow to cool slightly and the remove from the pans and let the cakes stand for 2-4 hours.

Chocolate Cream Frosting:
While the cake cools prepare the frosting.

3 ounces unsweetened (or bittersweet if you cannot find good unsweetened chocolate), chopped
5 tablespoons sugar (slightly less if using bittersweet)
1 1/2 cups heavy cream
Extra bittersweet chocolate, shaved

Over medium heat melt the chocolate in a heavy medium pan. With a whisk stir in the sugar, letting it melt and then add the cream, whisking constantly until the mixture almost comes to a boil. Remove from the heat immediately. The frosting may be chilled no more than 2 hours.

When ready to finish the cake, beat the chilled chocolate mixture with an electric mixer until it becomes light and fluffy like whipped cream. Frost and top with shaved chocolate.

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Pot de Creme can be difficult with double boilers and worse. This next recipe is a stove top version that just requires steadfast whisking while it heats. Very good.

POT DE CRÈME

Ingredients:
5 egg yolks
5 tablespoons sugar
¼ teaspoon salt
¾ cup half and half
1 ½ cup heavy cream
1 tablespoon vanilla extract
1 tablespoon very strong coffee
10 ounces bittersweet chocolate, in a bar or chips, best if 60% cacoa

Instructions:
1. Whisk egg yolks, sugar and salt in a medium bowl. Add the two creams and whisk again. Pour into a heavy saucepan and heat over a medium low heat, stirring constantly until just before it boils or until it stays separated when you run your spatula down the side of the pan.

2. Chop the chocolate into pea sized pieces and place in a metal bowl. Pour the hot cream/egg mixture through a strainer over the chocolate and set aside for 5 minutes or until the chocolate is melted. Whisk the chocolate and hot egg mixture until smooth. Add the vanilla and espresso mix and lightly whisk.

3. Pour into 6 custard cups. Chill for at least 4 hours. Can be served with whipped cream and chocolate shavings.