Rememberence of Those Goods Days With Friends Over Coffee
Many a good day was spent with friends over coffee and cake. Just like the Golden Girls we had our cheesecake moments too. There were stories of ALL kinds.It all started in Germany, I was born in a little house on the Freudenberg Hills. The war had been over for several years and people were settling in to a time of new growth, and prosperity. As an Army Brat we traveled a lot but, I was never as Happy as I was in that little old house. It was a short bus ride or an adventurous walk to the River Rhine, where we would stroll along the tree lined colonnade amongst the ducks, and swans the smell of spring flowers perfuming the mid day air. We would pause for a late lunch at outdoor cafes and watch as people leisurely sailed their boats down the river. On late afternoons we would enjoy the coffee houses, were we would enjoy coffee and the most sumptuous cakes and pastries. On hot summer days I would enjoy my favorite lemon ice cream. Even today if I think on it I can still taste the tart, sweet flavor.This little bog is to be dedicated to just that. Coffee, Conversation and Sumptuous cake recipes. So I hope you will all join me, and share your stories of days gone by, and recipes old or new, shared by some one today or passed down from generation to generation. Love to you All, Micki
Gluten free Chocolate Hazelnut Cake
- 200g dark chocolate, chopped
- 150g butter, chopped
- 6 eggs, separated
- 2/3 cup caster sugar
- 1 1/2 cups hazelnut meal
- double cream, to serve
Chocolate icing
- 300g dark chocolate, chopped
- 2/3 cup pure cream
- Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
- Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.
- Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.
- Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.
- Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
- Make Chocolate icing: Place chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Serve with cream
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