from one generation to the next
Almond meal seems to be the most common replacement for wheat flour in gluten free cakes. It gives the bulk, structure and moisture needed to make them good to eat. Along with gluten intolerance, close family members are also allergic to almonds and intolerant of dairy products derived from cow’s milk. At the risk of repeating the same five cakes on rotation at the annual birthday celebrations, I am on a constant lookout for new recipes that fit the dietary constraints, but are as deliciously indulgent as a birthday cake should be, not only for the guest of honour, but for the remainder of the party guests as well.
Recently I was reading a reprise post by Celia at Fig Jam and Lime Cordial which included a link to this lip smackingly gorgeous Fudgy Chestnut Flour Brownie. Having recently purchased Italian chestnut flour, I wasted no time on a trial run. It was a winner.
Miss E, Soon To Be Ten, had asked for chocolate cake to celebrate her upcoming birthday, “a new recipe would be nice.” I came up trumps with this super luscious, slightly sticky, rich chocolate brownie thus maintaining my “super Nanna” status. I cut it into squares, piled it high on a plate and stuck a single candle in to top. A great way to attain double digits.
90g unsalted butter (or margarine if dairy free)
225g semisweet chocolate min 50% cacao, no milk solids
150g castor sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1⁄4 cup chestnut flour, sifted
1 cup roughly chopped walnuts
Preheat oven to 160C fan forced.
Line a 20cmX20cm slab tin with baking paper.
Melt the butter over a low heat in a medium saucepan, then add the chocolate and stir until the chocolate has melted and is smooth.
Remove the pan from the heat and stir in the sugar and vanilla.
Stir in the eggs one at a time, incorporating completely
Add the sifted chestnut flour and stir vigorously with a wooden spoon until the mixture is smooth and glossy.
Stir in the walnuts.
Tip the batter into the lined tin and smooth out the top.
Bake for 25 minutes. You should feel some resistance when you touch the centre. Do not over bake.
Allow the brownies to cool completely before lifting them out of the pan.
Cut into squares and store in an airtight box, but do not refrigerate.