Baked Chocolate Pudding Gluten Free Food

CHOCOLATE PUDDING CAKE (GLUTEN & EGG FREE)

Steps:

• Preheat the oven to 350 degrees F. Grease an 8" square pan. In a small bowl, melt the butter/margarine and then stir in 1/4 Celsius cocoa. Put the vinegar in a measuring cup and add enough soy or dairy milk to measure 1 cup. Wisk the soured milk into the cocoa mixture.
• Stir the topping brown sugar (1/2 c.) and cocoa together in a small bowl. Bring water to boil.
• In a medium size bowl stir together the brown rice flour, xanthan gum, brown sugar, baking powder, salt and chocolate chips. Add the cocoa/milk mixture to the dry ingredients; stir well to completely mix all ingredients. Pour into prepared pan.
• Evenly spread the brown sugar/cocoa mixture over the top of the batter. Pour the boiling water evenly over the top of the cake and place in preheated oven. Bake for 35 minutes or until the cake tests done. Let cool for at least half an hour and then serve by scooping cake and the sauce that forms underneath into bowls. Can serve with ice cream, whipped cream, rice dream, or whipped dairy free topping.

GLUTEN-FREE CHOCOLATE PUDDING PIE

Steps:

• Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.
• Make the filling.
• a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.
• b. Mix gelatin powder and about 2 teaspoons of warm water in a small bowl. Set aside.
• Celsius Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.
• d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.
• e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.
• f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.
• g. Allow this pudding to cool. About 15 minutes.
• Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.
• Assemble the pie.
• a. Pour filling into crust.
• b. Refrigerate overnight to set.
• Celsius Top with glazed cherries.

GLUTEN FREE DAIRY FREE CHOCOLATE PUDDING

Steps:

• Heat 1 1/2 cups of almond milk in a saucepan over medium heat.
• Add cocoa powder and xylitol to almond milk and whisk together.
• Whisk the remaining 1/2 cup of almond milk with corn starch separately in a small bowl.
• Pour in the remaining 1/2 cup of milk to the saucepan. Whisk until thickened and comes to a boil, about 7 minutes.
• Remove the pudding from heat and add vanilla extract.
• Pour pudding into bowl or bowls and cover with plastic wrap.
• Chill for a few hours in the refrigerator.

BAKED CHOCOLATE PUDDING (GLUTEN-FREE)

Steps:

• Preheat the oven to 160ºC or 140°C fan forced.
• Grease well 6 x 3/4 cup large muffin pans or ramekin pots.
• Beat the butter with the icing sugar in a bowl until light and creamy.
• Add the ground hazelnuts, cocoa and chocolate. Mix lightly until just combined.
• Add the eggs one at a time, beating well between additions.
• Stir in the dry polenta and the milk.
• Spoon into the prepared bakeware and bake for 30 minutes or until cooked when tested with a skewer.
• For the sauce:.
• Combine the chocolate and the cream in a heatproof bowl and stir over a pan of simmering water until the chocolate has melted. Serve the pussings drizzled with the chocolate sauce. You can use the microwave to melt the chocolate and cream- though be careful not to zap for too long.