wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Deserts

Apricot Petit Fours

Apricot Chocolate Roulade

Dairy Free Banana Chocolate Bake

Breadless Pudding
Cornflake Base Cheesecake (light)

Cheesecake Italian

Lemon (or Orange) Cheesecake

Chocolate Chestnut Cake

Chocolate Chestnut Terrine

Chocolate Currant Chestnut Trifle

Chocolate Orange Cake (Sticky)

Chocolate Roulade

Chocolate & Pear (Cherry) Tart

Chocolate Truffles
Corn Starch/Flour Custard

Custardy Cranberry Bake

Festive Winter Pud

Hazelnut Meringue Mascarpone Layer

Lemon Reverse Cake

Pashka - Flower Pot Pudding

Pear & Ginger Pud.

Rice Pudding - Iranian Style

Rialto Raspberries

Rhubarb Sponge Pudding

Roasted Fruit in a Chocolate Meringue

Roasted Fruit


Sticky Chocolate Orange Cake

Sweet Noodle Kugel

Treacle Tart

Walnut & Coffee Souffles

Zuccotto (Italian Mould)










(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE

wp5f0b8632.jpg

Chocolate & Pear Sponge Tart


Vegetarian, Dairy

This works equally well as a pear or cherry chocolate desert

175g (6oz) 70% chocolate
50g (2oz) butter
125g (4oz) fine/castor sugar
50g (2oz) ground almonds
30g (1oz) chickpea flour
15g (½oz) instant coffee powder
6 large eggs
50ml (2fl oz) single cream
3 large pears or 30 cherries - remember to stone them

Pre-heat the oven to 180 C, 160 C Fan, 350 F, Gas 4.  Line and grease a spring form tin (22cm/ 9inch)

Separate the eggs and whisk the whites together with the sugar until they form soft peaks - put to one side.

Melt the chocolate over a bowl of water or microwave for about 2 minutes, add the butter a little at a time stirring to amalgamate and then add the cream and coffee powder   Mix  in the almonds, and the chickpea flour adding a little egg white mix to ease the way.  Fold in remaining egg white mix.

Peel, core and cut the pears into quarters.  Arrange into the bottom of the cake tin.  Pour over the cake mixture and bake for about 35 minutes, until a tooth pick comes out clean in the chocolate part - the pear part should be damp.