Gluten-free Dessert recipes rich in Dark Chocolate at home

Fancy a slice of chocolate cake, chocolate pudding, or chocolate fudge? We ask, for we have three delicious dark chocolate recipes for you, if you’re allergic to gluten or cutting it out of your diet, you’ll be pleased to know all of these are glutenfree recipes. Bake or cook these dark chocolate desserts and grab or serve a slice of the delicious easytobake Italian dark chocolate pastry.

1. Glutenfree Chocolate Pudding

Ingredients:

For the Pudding:

• 25 gm granulated sugar
• 25 gm brown sugar
• ¼ tsp salt
• 20 gm cornstarch
• 1 tsp instant coffee powder, optional
• 500 ml milk
• 200 gm Cadbury Bournville Dark Chocolate
• 1 tbsp unsalted butter, room temperature

For the Whipped Cream:

• 235 ml heavy whipping cream, chilled
• 40 gm powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Add sugar, cornstarch, salt, and instant coffee powder to a heavybottom saucepan and whisk.
2. Place the saucepan on mediumlow heat and pour the milk into the pan, while whisking. This prevents lumps and keeps it from burning at the bottom.
3. Reduce the heat to low and keep stirring and cooking until it thickens, around three to four minutes. It's ready when the mixture coats the back of the spoon easily.
4. Remove from heat and add chocolate and butter. Whisk carefully until smooth.
5. Using a big spoon or scoop, divide the pudding into individual bowls or ramekins.
6. Cover with cling film and once cool, refrigerate for two to three hours to set.
7. Before consuming, add the heavy whipping cream, powdered sugar, and vanilla to a bowl with a stand mixer attachment or use a handheld electric whisk.
8. Whisk until stiff peaks form at medium speed.
9. Remove the cling films from the puddings and garnish with a generous dollop of whipped cream and chocolate shavings

2. Glutenfree Dark Chocolate Cake (Torta Caprese)

Ingredients:

• 175 gm Cadbury Bournville Dark Chocolate
• 170 gm salted butter
• 120 gm) powdered sugar
• 5 eggs, divided
• 1 tsp vanilla extract
• 1 tbsp rum (optional)
• 300 gm almond flour
• 1 tsp baking powder
• Powdered sugar, for dusting

Instructions:

1. Grease an 8inch round springform pan with butter and line with parchment paper, set aside then preheat the oven to 180°C.
2. Cut butter into small pieces and add to a small microwavesafe bowl, along with the broken chocolate bar. Put the timer on for two to three minutes and every 30 seconds stir the concoction. Once just about melted, whisk until smooth, and set aside.
3. Separate egg yolks and egg whites and beat the egg yolks with the powdered sugar until light and frothy. Add the vanilla extract and the rum, and beat until incorporated.
4. Add the chocolate into it and beat, then add the almond flour and baking powder, and mix well, until combined.
5. Beat the egg whites, next until stiff peaks form, and fold into the cake batter.
6. Pour the batter into the prepared pan, level with a spatula, and bake for 35 to 40 minutes.
7. Once the cake turns golden and sets, test with a toothpick inserted into the center, if it comes out dry, the cake is done.
8. Remove from the oven, let it cool, then dust with powdered sugar, slice and serve.

3. GlutenFree Dark Chocolate Fudge

Ingredients:

• 200 gm sugar
• 200 gm brown sugar
• 240 ml whipping cream
• 115 gm butter
• Pinch of salt (optional)
• 60 ml corn syrup
• 225 gm Cadbury Bournville 70% Dark Chocolate
• 2 tsp vanilla extract
• 60120 gm walnuts, chopped

Instructions:

1. Add the two sugars, butter, whipping cream, corn syrup, and salt to a medium saucepan. Heat on medium flame, bringing it to a boil while stirring occasionally.
2. Reduce the heat once it boils and occasionally. Keep cooking until the fudge reaches a temperature where it can retain itself as a softball. This takes about 2025 minutes.
3. Once it reaches that stage, remove from heat and set aside to cool for some minutes.
4. Add the chocolate squares of the broken Bournville dark chocolate and vanilla, while the fudge is still hot, and mix, until the chocolate melts.
5. Add the nuts once cool, then pour the mixture into a parchmentlined large square pan.
6. Transfer the cooled fudge into the refrigerator for one to two hours to set.