Lakes Entrance B & B

Lakes Entrance  Bed and Breakfast Retreat

Spa at the B & B
Accreditation  Goldsmith's in the Forest
Harrison's Track Lakes Entrance, Vic 3909 Ph. 61 03 51552518
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Gluten free

Flourless Chocolate cake

Melt     250gm chopped dark chocolate (Eating not cooking chocolate, for flavour and texture)
            2/3 cup of caster sugar
            150 gm chopped unsalted butter
            1 tablespoon Brandy
            1 tablespoon strong black coffee
        set in a heatproof bowl over a saucepan of water stirring occasionally until smooth.
Allow to cool and transfer to a large bowl.
Stir in 125 gm of ground hazelnuts or almonds

Separate 5 eggs and add the yolks one at a time beating well after each addition

In a clean bowl whisk the egg whites to medium peaks.
Stir a spoonful into the chocolate mixture to slacken then gently fold in the rest with a large wooden spoon or spatula

Pour the mixture into a greased and lined 23cm springform

Bake in a preheated 180 C oven 40 45 minutes or until firm to touch but soft in the centre.
Allow to cool completely in the tin, serve lightly dusted with icing sugar
Serves 10


Basic sponge    - The 100 gm of flour in a standard sponge is replaced with a gluten free flour

155g sugar
5 eggs (or more volume should equal 250m1)
100 gm plain flour (gluten free)
Vanilla sugar
40g butter
Brush the 20cm diameter cake tin with the butter, cover with paper (silicone or greaseproof) and butter it, as well as the cake tin.

In a bain-marie over low heat, beat the sugar and the eggs for one minute,
Then, away from the heat, at top speed for eight minutes or until the mixture forms a ribbon when lifted on a spatula.

Heat the butter till almost boiling; taking care not to burn it, and then let it rest.
When it separates out, skim off all but the clarified, buttery liquid that remains on the bottom Discard what is skimmed off.

Heat the oven to l75C.

Carefully fold in the flour and a good dash of vanilla sugar to the sugar/egg mixture. Add the melted butter while it is still warm and blend only do not beat. Pour the mixture into the cake tin bake for 30 minutes. Turn -it ,out while it is still warm but do not attempt to cut it until it is cool.

Peanut butter biscuits

1 Cup of crunchy peanut butter (No added sugar or salt.)
1 Cup of sugar (Not castor sugar)
1 egg
1/2 cup of choc chips may be added if desired

Put all ingredients in a bowl and stir until it comes together.
Make walnut sized balls and flatten slightly.
Place on baking paper lined tray, allowing room to spread.
Cook for about 15 Min at 180 C until golden brown
Remove carefully with spatula and cool on oven rack when they will harden.

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