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(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
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Naturally Gluten Free Walnut & Coffee Souffles

Vegetarian, Parve

I find that this gives you six servings

I place the ramekins (small dishes could use cups) in a bain marie which is simply made by using a large dish which can be half filled with hot water and the ramekins placed therein. These should be served straight from the oven or they will fall - but still taste good so not complete disaster

1 tbsp ground walnuts
150g (5½ oz) cooking chocolate
4 tbsp very strong black coffee
4 medium eggs separated
2 tsp corn flour (corn starch)
100g (3½ oz)icing sugar
6 walnuts for decoration

Grease 6 ramekins and dust with ground walnuts

Whisk the egg whites with the sugar till form soft peaks

Melt chocolate in the coffee for 1-2 mins in the microwave - you can add a teaspoon of water to help this

Cool for a couple of minutes and then stir in the egg yolks, half the sugar and the corn flour.

Carefully fold egg white mix into chocolate mix

Pour into prepared ramekins and balance a walnut on top of each one.

Place in the bain marie in a preheated Moderately hot oven gas 5, 190ºC or 170ºC Fan, 375ºF for 20 minutes.

Whilst in the oven , just before you want to serve, make the sauce

Sauce

100g (3½ oz)cooking chocolate broken
small tub thick greek yoghurt
2 tbsp black coffee
2 tbs Tia Maria or similar

Melt all the ingredients slowly in a pan till amalgamated. You can do this minute by minute in a microwave but take care.

When ready to serve place a ramekin on a serving plate with another small bowl containing the sauce