This post is brought to you today by my sister. She’s craftier than me – she even has an Etsy shop , how cool is that – and as she’s gluten intolerant she was very interested in the flourless recipes in BakeClass… like this hazelnut chocolate one.
I have a bad habit of not following recipes, including when baking. For some reason I seem to think I know better than the recipe writer. The good thing about gluten free baking is there seems to be more leeway for minor adjustments than non-GF. But for once, I actually did what I was told. The only change I made was using rum instead of brandy – I thought I had enough, but sadly not. All measures were by weight, I find it to be a more accurate option.
My only real quandary came when I had melted the chocolate – do I leave it to cool for a few minutes while I whip the egg whites or do I risk scrambled yolks? I went with the former. It worked perfectly.
My oven can be a bit temperamental, so I only cooked it for 40 minutes and it came out perfectly.
It’s rich and delicious; a small piece is enough to satisfy even this chocolate fiend. It’s an easy recipe to follow and I’ll be making this again in future.
I can only presume that this last picture was taken before she licked the bowl. The spoon used to belong to our mother; I know this because when I properly moved out of home I managed to wheedle one out of her myself, and at that very moment my sister basically wrote her name on another one to make sure it didn’t end up… somewhere else. I don’t know where else, since our brother was unlikely to want it, but there was no way she was letting it go.