Fondant au chocolat, with a hint of raspberry

Okay, here’s my excuse this time. Our computer totally broke (it was six years old). We had to wait for a new one to be shipped from the States. Enough said.

While I may not be able to enjoy many of the pastries and breads that are around every corner, I have discovered that the French have a wonderful take on chocolate cake that is very Celiac friendly. The emphasis in a French chocolate cake is on the chocolate, and not on the crumb structure. Flour is not always needed, and when it is, usually in small quantities.

When referring to a cake, “fondant” could be translated as “melt in your mouth.” This is a very rich dessert that majors on smooth chocolate, plain and simple. Enjoy!

• 1 C (2 sticks) unsalted butter
• 8z bittersweet/semisweet chocolate squares or chips
• 1 T milk
• 1 C sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 1/3 C seedless raspberry jam
• 4 eggs
• 2/3 C cornstarch

Preheat the oven to 350 degrees. Melt the butter, chocolate and milk together in a saucepan over low heat. Once melted, pour the mixture into a mixing bowl and add the sugar, salt, vanilla and raspberry jam. Combine thoroughly and let it cool until it is warm but not hot. Add the eggs and beat thoroughly. Mix in the cornstarch thoroughly and pour the batter into a buttered cake pan. Place the fondant into the preheated oven and bake for about 25 minutes, give or take a few minutes. You know the cake is done when the top gets crackly.

Cream cheese cookie dough

Here is the recipe for a very rich, tender and versatile cookie dough. This year I used it to make thumbprint cookies and bar cookies. If you are not gluten free, substitute 2 C all purpose flour for the gluten-free flours and omit the xanthan gum.

• 8oz cream cheese, softened (gluten free)
• 2 sticks salted butter, softened
• 1 C powdered sugar
• 1 ¼ C sorghum or rice flour (or half sorghum and half rice)
• ½ C tapioca flour
• ½ C cornstarch
• 1 tsp xanthan gum
• 1 tsp vanilla

Combine the flours and xanthan gum together in a bowl. With an electric mixer, cream together the softened cream cheese and butter. Gradually mix in the powdered sugar and the vanilla. Then gradually mix in the remaining dry ingredients.

*For thumbprint cookies, chill the dough for an hour or two. Take the dough out of the refrigerator and preheat the oven to 375 degrees. Roll the dough into small balls. You can roll the balls in some finely chopped nuts if desired. Place the balls of dough on a greased cookie sheet and make an indentation in each ball with your thumb. Using a baby spoon, place some jelly of your choice in the indentation. Bake for about 10 – 12 minutes or until the cookies are set but not browned.  Allow the cookies to cool thoroughly on the cookie sheet before removing.

*For cookie bars, you can mix the additions of your choice into the dough (I used chocolate chips, chopped almonds and sweetened, dried cranberries) or press the toppings firmly into the top of the dough after spreading it in a 9 x 13 baking pan. Bake the 9 x 13 pan for about 30 minutes in a 350 degree oven, or until a toothpick comes out clean from the center of the pan. Allow the cookie bars to cool completely, at least a couple of hours, before trying to cut them.