Making gluten-free birthday cakes today, and thought that maybe I should share the recipe!!  This one can be done with butter or with margarine, but sadly can't be made egg free ....  It's a bit fiddly, but well worth the effort, and no-one would ever guess that it's gluten-free!  I make it dairy free too for my family, but have made it with butter which was delicious as well 

Sticky chocolate cake:

For the cake:

125g (4.5 oz)dark chocolate, chopped
4 eggs, separated
125g (4.5 oz) caster sugar
1 tbsp cocoa powder

For the filling and frosting:

150g (5 oz) dark chocolate broken into pieces
90g (3.5 oz) margarine (or chopped, unsalted butter)
300g (11 oz) icing sugar, sifted
5 tbsp unsweetened soya (or normal) milk

1. Preheat the oven to 180C (350F, gas 4). Grease and line a 30 x 22cm (12 x 8.5") Swiss-roll tin so the paper stands 3cm (1.5") above the edge.

For the cake, melt the chocolate in a bowl above a pan of hot water, then cool slighty. Whisk the egg yolks and sugar until thick and stir into the chocolate.

2. In a clean bowl, whisk the egg whites until stiff. Fold in the chocolate mixture and the cocoa and pour into the tin. Smooth the top and bake for 20 mins until risen and springy. Dust a large sheet of greaseproof paper with caster sugar and turn the cake out onto it. Remove the paper from the top and then cover with a damp cloth.

3. Make the filling and frosting by melting the chocolate and butter in a bowl over hot water, stir until smooth, then slowly beat in the icing sugar to form a stiff mixture. Beat in the milk and leave to cool, continually stirring until it is spreadable. Spread one third over the cake and roll up. Place on a platter and spread wih the remaining mixture. Run a fork along the surface to resemble the bark of a tree (if desired). Dust with icing sugar, and serve.

It takes about 20 mins of preparation, 30 mins of cooking, and serves 10, and is extremely delicious 

A nice article on food intolerances and allergies
http://www.medicine.usyd.edu.au/immunol … intol.html

Quorn is good... I must admit to buying several quorn products over the weekend - we're HOOKED on quorn!

It's just as versatile as actual chicken - but with absolutely none of the cruelty

Yeah, it's taken me a while to adjust and every so often, I do make mistakes.. but... it's all par for the norm

http://www.jamieoliver.com/forum/viewtopic.php?id=28857

Just another gluten free thread on here - no recipes in it at time of posting but that may change

Another gluten free/other allergen/intolerance free recipe thread
http://www.jamieoliver.com/forum/viewtopic.php?id=29017