Fox Valley Celiacs - CSA Chapter 26
                                                                    "Celiacs Helping Celiacs"

This Month's Recipes

 

Fudgier than Fudge Chocolate Cake

• 1 Betty Crocker® GF chocolate cake mix

• 3.9 ounce Jello® instant chocolate

• pudding mix

• 1 cup sour cream

• 3 eggs

• 1/3 cup vegetable oil

• 1/2 cup coffee flavored liqueur

• 1 1/4 cup semi-sweet choc chips

 

Pre-heat oven 350°. Grease & flour a 10 inch bunt cake pan. Mix together all ingredients, except chocolate chips, in  large mixer bowl. Beat for 2 minutes on medium-high speed. Fold-in the chocolate chips. Turn into prepared bunt cake pan.

Bake 45 minutes or until tooth pick comes out “almost “clean. Cool 20 minutes in pan before inverting onto a plate. Cool completely before cutting. The cake will crack on top and will bounce back when lightly touched with finger. Inside should appear moist & fudge-like. Drizzle with chocolate glaze if desired, but is not necessary.

 Flourless Chocolate Log Roll

Cake batter:

• 6 eggs, separated

• 1/2 cup powdered sugar

• 6 tablespoon cocoa

• 1 teaspoon vanilla

• 1/8 teaspoon salt

• 1/2 teaspoon cream of tartar

Sweetened filling

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla

Icing:

• 2/3 cup semisweet chocolate chips

• 1/4 cup half & half

• 1 stick butter

• 1 1/4 cup powdered sugar

 Preheat oven to 325° Spray a jelly roll pan.  (cookie sheet with 1 inch sides)

Beat egg yolks, in large bowl, until light. Add powdered sugar gradually and beat until creamy. Add cocoa, vanilla and salt and beat until combined. Set aside. Beat egg whites with cream of tartar, in large glass bowl, until stiff, but not dry. Fold into cake batter. Spread batter into a sprayed jelly roll pan. Bake about 22 minutes. (Do not over-bake). Allow to cool 2 minutes before inverting onto powder-sugared towel. ( Lay- out a kitchen towel, dust with powdered sugar. Invert warm cake onto kitchen towel and gently roll-up into a log and allow to cool completely.

Whip together in another large bowl, the whipping cream, 1/4 cup of powdered sugar, and the 1 teaspoon vanilla. Set aside.

 Melt chocolate chips in the butter, in microwave oven, stirring frequently. Add the powered sugar and cream.  Stir until smooth. Set aside

Unroll cooled log roll. Spread filling and re-roll. Place seam at bottom of serving platter. Spread with icing.

 

 

 

 

Send your recipe requests, or questions to: Helen@FoxValleyCeliacs.com , or Bernie@FoxValleyCeliacs.com , and check back here for your answers or requests.

German Chocolate Cookies

·         ¼-cup butter, softened

·         ¾-cup packed brown sugar

·         ½-tsp baking soda

·         1/8-tsp salt

·         1 egg

·         1-tsp vanilla

·         2/3-cup G-F flour

·         2/3-cup G-F rolled oats

·         ¼-cup flax seed meal

·         ¼-cup unsweetened cocoa powder

·         3-oz dark or sweet baking chocolate, chopped

·         1/3-cup flaked coconut

·         1/3-cup chopped pecans, toasted

Pre-heat oven to 350^oF.  In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30-seconds.  Add brown sugar, baking soda, and salt.  Beat until well combined, scraping sides of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in G-F flour.  Stir in G-F rolled oats, flax seed meal, and cocoa powder.  Stir in chopped chocolate, coconut, and pecans (dough will be thick).

Drop dough by rounded teaspoons 2-inches apart onto ungreased cookie sheets.  If desired, sprinkle tops with additional chopped pecans and flaked coconut.  Bake for 8 to 10 minutes or until edges are just firm and tops are set.  Let cookies cool on cookie sheet for 1-minute.  Transfer cookies to wire racks to cool.

Makes about 35 cookies.

Storage:  Store cookies for 2 days at room temperature or freeze for up to 3 months.

Each Cookie:  84 calories, 4 g fat(2 g sat fat), 10 mg cholesterol, 45 mg sodium, 11 g carbo, 1 g fiber, 2 g protein.  Daily Values: 1% vitamin A, 1% calcium, 3% iron.