Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Monday, 20 March 2017

No Bake Creme Egg Biscuit Cake - #FreeFromEaster (gluten free)


Easter isn't Easter without a bit of Cadbury Creme Egg creativity.... right? There is something about the thick chocolate shell encasing sweet, gooey white and yellow fondant which is simply irresistible..... And if you are a food blogger, they are a photogenic gift!

Every year there seem to be more and more recipes that spring up across the internet and challenge the boundaries of versatility for this innocent little Easter icon...... and whether you love or hate to eat them, there is no denying they make for pretty pictures.


This recipe for gluten free No Bake Creme Egg Biscuit Cake, is born out of a need to develop a recipe to share as part of a monthly themed collaboration that I have joined with an amazing group of very talented free from bloggers. I feel very honoured to be part of it as they are such a creative bunch, who seem to be able to work baking miracles regardless of how many allergies or intolerances they have to cater for.

Last month we celebrated Shrove Tuesday (Pancake Day) with a series of #FreeFromPancakes. With Easter almost upon us, this month we are tackling seasonal Easter delights with recipes linked to our hashtag #FreeFromEaster. You can find a list of involved bloggers and links below..... go check them out.

If you've never made a biscuit cake (also known as a fridge cake and not to be confused with Rocky Road which contains marshmallow), you really should give it a go. They are the simplest of 'cakes' to make, being "no-bake, throw everything together, tip into a tin and leave to set" jobs. Perfect for whipping up with the kids!


There are various ingredient combinations for biscuit cake mixture out there, but many of them add condensed milk, which I find can make it quite sickly sweet. Given that Creme Eggs add a serious sugar rush, this recipe avoids condensed milk and also uses dark, rather than milk chocolate for the same reason. Using mini Creme Eggs rather than the larger version also cuts down on excessive sweetness, yet still gives a distinctive Creme Egg hit...... although if you prefer more fondant, go ahead and use the big ones.

To tie in with the colour and to cover up the craggy surface, drizzle melted white and yellow-coloured chocolate across the top and decorate with some extra eggs. Beautiful huh?

This biscuit cake tastes amazing..... and is very very addictive! Miss GF couldn't get enough of it and even Mr GF (who can be very reluctant around sweet stuff and tells me he doesn't like Creme Eggs) thought it was (and I quote) "bloody lovely". If it can pass his taste test, I am pretty sure it will go down well in most households.......


I am sharing my No Bake Creme Egg Biscuit Cake with


Cook Blog Share - this week with Easy Peasy Foodie

Free From Fridays with Free From Farmhouse and Le Coin De Mel






Recipe of the Week with A Mummy Too

We Should Cocoa with Tin & Thyme







Brilliant Blog Posts with Honest Mum

No Waste Food Challenge with Elizabeth's Kitchen Diary - perfect for using up excess Easter chocolate


The most amazing, interesting and unusual Creme Egg recipes from around the web

The one that broke the internet : Creme Egg Cheesecake - Taming Twins
The sweetie one : Creme Egg Fudge - Kerry Cooks
The microwave one : Creme Egg Chocolate Mug Cake - My Fussy Eater
The imposter : Scotch Creme Eggs - Amuse Your Bouche
The dinner party one : Creme Egg Mousse Cake - Gluten Free Alchemist
The sophisticated one : Creme Egg Chocolate Tart - Easy Peasy Foodie
The frozen one : Creme Egg No Churn Easter Ice Cream Cake - Elizabeth's Kitchen Diary
The little ones : Creme Egg Cup Cakes - Gluten Free Alchemist
The dark, squidgy one : Creme Egg Brownies - Supergolden Bakes
The drinkable one : Creme Egg Milkshake - Fuss Free Flavours
The French One : Creme Egg Macarons - Butter Hearts Sugar
The eggs with eggs one : Creme Egg Pavlova - Taming Twins


Other #FreeFromEaster Recipes from the amazing Free From Gang

Easter Biscuits - Mel at Le Coin De Mel
Hot Cross Bun Chocolate Rolls - Vicki at The Free From Fairy
Chocolate Marshmallow Crispie Squares - Nath over at The Intolerant Gourmand
Berry Breakfast Easter Nests - Emma at the Free From Farmhouse
Easter Rocky Road - Nova at Cherished By Me
Laura at Dairy Free Kids
Vegan Apple, Date & Walnut Hot Cross Buns - Midge at The Peachicks Bakery
Quick Chocolate Cream Nests - Rebecca at Glutarama
Mini Simnel Cakes - Eb at Easy Peasy Foodie
Easter Cupcakes - Kirsty at Hijacked By Twins
Easter Fruit & Nut Chocolates - Mandy at Sneaky Veg
Spiced Carrot Muffins - Chloe at The Adventures of an Allergy Mummy
Mini Eggs White Chocolate Fudge - Grace at Eats Amazing

No Bake Creme Egg Biscuit Cake

Ingredients

150g butter - cut into cubes
200g dark chocolate - chopped 
50g golden syrup
20g cocoa powder
200g gluten free rich tea biscuits (I used Schar)
150g Cadburys mini Creme Eggs - halved
½ teaspoon vanilla extract

80g white chocolate
yellow/orange food colouring paste
an additional 6 mini Creme Eggs to decorate
a little grated dark chocolate

Method

  1. Prepare an 8 inch round/square cake tin by completely lining with cling film (so that it hangs over the sides) and on top of this, base-line with non-stick baking paper.
  2. Place the butter, dark chocolate, golden syrup and cocoa powder into a large, microwaveable/heatproof bowl. 
  3. Microwave on medium heat at 30 second bursts stirring between each, to melt all the ingredients until completely blended and smooth (if you don't have a microwave, you can heat in a saucepan over a low heat, stirring frequently).
  4.  Set aside and allow to cool slightly.
  5. Whilst cooling, prepare your biscuits, by either breaking with your hands or bashing (in a clean food bag and using a rolling pin) into smallish pieces. Alternatively, you can cut into thin sticks with a sharp knife. Set aside.
  6. Cut your mini Creme Eggs into halves lengthways.
  7. In a large bowl, mix together the chocolate mixture, biscuit pieces, 150g halved creme eggs and vanilla extract.
  8. Tip the mixture into the cake tin and push to the sides, so that it is evenly spread. It will look quite lumpy on the surface, but that will be covered by the decoration.
  9. Place in the fridge for a couple of hours until fully set.
  10. To decorate : Remove the fridge cake from the tin and peel off the clingfilm and baking paper. Place on a serving plate. 
  11. Melt your white chocolate in a small microwavable (I use glass) bowl, on medium heat at 30 second bursts, stirring between each until just melted and smooth (or place the bowl over a saucepan of simmering water, stirring frequently).
  12. Use a spoon to drizzle about half the chocolate over the top of the biscuit cake.
  13. Add a little yellow/orange food colouring paste to the remaining chocolate and mix thoroughly, then drizzle this over the cake as well.
  14. Whilst the chocolate is still unset, top with mini Creme Egg halves and a sprinkle of grated dark chocolate.
  15. Leave to set in the fridge.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

34 comments:

  1. Oh wow! you've done your homework there, so many lovely links, who knew all those recipes for Cream Eggs existed! Think my lot would adore this chocoholic overload xxx

    ReplyDelete
    Replies
    1. Thanks Rebecca. Easter needs Creme Eggs! And it would seem there are hundreds of CE recipes out there...... xx

      Delete
  2. Gorgeous - though I am a condensed milk fan I agree it is sickly sweet - as are creme eggs - and biscuit cakes are so good (v similar to our hedgehog slice) that I am in for a big piece of this one

    ReplyDelete
    Replies
    1. Thanks Johanna. Condensed milk always takes me back to childhood and I have to admit, there is something rather nostalgically lovely about it. I love your Hedgehog recipe! xx

      Delete
  3. This is going to one POPULAR recipe this Easter! You are a super star. I have no idea how you work doing what you do and find time to create wonders like this. I'm just super jealous because I can't eat it...but I'll image what it tastes like. I bet Miss GF was in HEAVEN!!

    ReplyDelete
    Replies
    1. Thanks Vicki. How lovely are you?! I do sometimes wonder how many plates I can spin without the whole lot crashing down!
      This was a rather amazing 'cake' though....... Such a shame you can't eat it! Sorry!!! x

      Delete
  4. Oh wow, I feel a viral recipe here, simply ah-mazing!

    ReplyDelete
    Replies
    1. Thanks Vicky.... THAT would be very wonderful, but I am not expecting anything quite so exciting x

      Delete
  5. This is sooooo up my street, I love a biscuit/chocolate combination and I'm definitely making this for our Easter Sunday treat! If I can hold off that long :)

    ReplyDelete
    Replies
    1. Thanks! It was pretty good..... tempted to buy up all the creme eggs to make it long after Easter! x

      Delete
  6. Fantastic recipe!Fab photos.Looks delicious x

    ReplyDelete
  7. I really love this bake, it just looks so wonderful! I love Easter and chocolate...

    ReplyDelete
  8. I couldn't agree more: sickly sweet cakes are not my favourites either so I love the fact you didn't go for condensed milk or milk chocolate / larger Creme eggs. Dark chocolate and the sweetness of creme eggs must work so beautifully! I am always impressed by the presentation of your cakes, but I have to say this one is even more of a stunner than usual! What a showstopper! Thanks for joining in with #FreeFromFridays.

    ReplyDelete
    Replies
    1. Thanks Mel. You're welcome. I think for this 'cake' it was the right choice to go 'dark'. xx

      Delete
  9. Oh wow Kate this looks AMAZING!!! I have to admit I do not like the big creme eggs they are just too sweet and sickly for me but I love what you have done with this recipe. I would definitely like this! Thank you for sharing with #CookBlogShare x

    ReplyDelete
    Replies
    1. Thanks Kirsty. I'm definitely a mini Creme Egg girl! xx

      Delete
  10. Sooooo good! Has this cake broken the internet yet???? I do love an easy peasy no bake kind of a cake, and in fact have a similar (but nowhere near as impressive) recipe coming up. And thanks for mentioning my Creme Egg Chocolate Tart - I'm rather proud you've named it 'the sophisticated one' :-) Eb x

    ReplyDelete
    Replies
    1. Thanks Eb. Sadly not! Wouldn't that be exciting? I can't even get Food Gawker to accept the photos....... really?????? What DO they want?
      Your Chocolate Tart had to be included and ABSOLUTELY, it is sophisticated! x

      Delete
  11. Wow this cake looks fantastic! Perfect for some Easter indulgence!

    ReplyDelete
  12. I love the look of that chocolate drizzled over the top! So pretty! And easy to adapt for the Peachicks (minus the creme eggs!) YUM!

    ReplyDelete
    Replies
    1. Thanks Midge. This one is definitely adaptable...... use whatever takes your fancy as a replacement for the eggs and just choose suitable biscuits and dairy free chocolate! x

      Delete
  13. I love this Kate - the yellow white chocolate drizzled artistically over the top really lifts it to another level. i have to say I'm not a great big fan of dark chocolate, but I definitely take your point that with the sweet creme eggs dark chocolate would be the sensible way to go.
    Angela x

    ReplyDelete
    Replies
    1. Thanks Angela. It is no way like eating a dark bar of chocolate. The dark chocolate just takes the sweetness down a level.... x

      Delete
  14. Oh my goodness!!!! This is going to be one of those recipes that breaks the Internet! Flipping heck, it's stunning!! And sounds incredible too!!
    What a fab collection of recipes too! Really shouldn't have read this before lunch, I have a serious craving for chocolate now!! x #freefromeaster

    ReplyDelete
    Replies
    1. Thanks Nath. It was rather amazing, but I have no expectation that it will ever 'break the internet'...... lovely though that would be! x

      Delete
  15. Tiffin is one of my favourite things and yours looks glorious. I'm a bit of a creme egg fan too, though I've not tried them since they fiddled with the recipe last year. I've never tried adding condensed milk to mine, but I think that might perhaps be one step too far. Thanks for sharing with #WeShouldCocoa.

    ReplyDelete
    Replies
    1. Thanks Choclette. You're welcome! Condensed milk does rather oner-sweeten I think. But this recipe has a perfect balance of sweetness.

      Delete
  16. Oh my goodness that looks absolutely AMAZING! My kids would LOVE that! Thank you for sharing with the no waste food challenge, and thanks for linking up my ice cream cake too! :D

    ReplyDelete
    Replies
    1. You're welcome Elizabeth.... on both counts!
      The biscuit cake is SO easy to make and very very moreish.... xx

      Delete

Thanks for stopping by. I would love to hear from you so please feel free to leave a message about any aspect of this post. It's always great to get feedback!