A Gluten-Free Delight: Chocolate Mocha Buckwheat Cake

One of this chocolate cake recipe’s key characteristics is that it is gluten-free and uses no flour. This is probably the very reason why it is so intensely chocolatey, gooey and basically, pure decadence on a plate. Add to that a generous dash of whiskey, and the kick of strong black coffee, and you’ve got yourself heaven on earth.

This is a cake that turns out immensely soft in texture, to the point that it melts in your mouth on the first bite. Go ahead and garnish with mini-meringues for an even more elevated experience— the crunch of the spun sugar combined with the oozy, heady chocolate will be absolutely unbeatable.

Ingredients

  • 150g of dark chocolate
  • 100g tablespoons of butter
  • 75g of almond meal
  • 80ml of natural yoghurt
  • 3 tablespoons of strong black coffee
  • 4 egg whites
  • 50g of sugar
  • 40g of buckwheat flour
  • 4 egg yolks
  • 1 tablespoon of whiskey
  • Mini meringues for garnishing (optional)

The Process

Preheat the oven to 180 C/350 F. Line an 8 inch spring form tin with an 8 inch circle of grease proof paper on the bottom.

Grease the inside of the tin with butter. Melt the chocolate and butter over a saucepan of boiling water.

Once the chocolate and butter have melted, add the whiskey and coffee.

Take off the heat and leave to cool.

Meanwhile, whisk the egg whites with the sugar until they form stiff peaks.

Next, add the almond meal, egg yolks, yoghurt, sugar, and buckwheat to the cooled chocolate mixture.

Then, fold the egg whites into the chocolate mixture.

Place the batter into the prepared cake tin and cook for 30-35 minutes, the cake should have a slight wobble in the center, but the edges should be coming away from the side of the tin.

Leave cool for ten minutes before removing from the tin and allow to cool on a wire rack.

Garnish with mini meringues or chocolate curls.


Penicillin Cocktail: Cure for a Chilly Night

The Penicillin cocktail might not have proven healing properties but a shot on a cold autumn night will surely do a good job flushing out the chill from your bones. The drink was originally conceived by a New York bartender going by the name of Sam Ross. This cocktail takes all the comforting, time-tested ingredients of a homemade tonic for an itchy throat and combines it with a dose of Scotch whisky for good measure. But that’s not it. The drink is finished with spoon of aromatic Islay malt, lending it a fragrance reminiscent of woodsmoke-infused autumn breeze. Barkeeps since have modified Ross’ original formula, swapping out the whiskey for rum, gin, and tequila – all bearing excellent results. The original mix with a whisky base is still considered to be a cut above the rest, especially if you use some syrup made by macerating the ginger in honey. The syrup has a pretty decent shelf-life if refrigerated properly and whipping up a jarful is easy – just grate half a cup of ginger into a container and cover with three cups of honey and one cup of water. Tighten the lid and leave it for a week.

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Whisky Glazed Carrots

These butter-soaked whisky-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and bright, this dish will surely make you wish for more.

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SCOTTISH CRANACHAN WITH A WHISKY TWIST

Summer is upon us. You can smell it in the blooming buds around you. You can feel it in the warmth of the mid-day sun. You can taste it in the fresh produce, displaying their ceremonial hues at marketplaces.  Soon, as “rough winds shake” the last “darling buds of May”, June will greet us with alacrity. And for people in Scotland, it will be time for the convivial raspberry harvest. Harvesting the fragrant summer berry, in all its sweet-tart ruddiness has given birth to one of the most celebrated Scottish desserts of all time – the Cranachan. This sublime pudding can any day give its English cousin, the trifle, a run for its money. It was traditionally prepared using quintessential Scottish ingredients like oats, whisky, local soft cheese, crowdie and raspberries. Over the years, the recipe has transformed, with chefs putting interesting twists on this time-honored dessert. While some austere recipes omit the whisky and treat the fruit as optional, this classic dessert really stands apart with a generous splash of whisky. A single malt, like the Dalmore 12 Year Old works wonderfully— it offers desirable contrast to the tartness of the raspberries and the richness of the cream. So as we inch towards June, here’s how you can treat yourself to this Scottish delight. This recipe will serve 4.

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