Pineapple Cheesecake (Gluten-Free)

This recipes comes from Bon Appétit - January, 1999
For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
For glaze
½ cup whipping cream
½ cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves
Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool...

This recipe comes to us from Chris Kranzler.
This is a deliciously different fruit cake, packed with glace fruit, dried fruit and nuts and is delicious and easy to bake wheat/gluten free! I have had loads of comments about this cake from my American friends who dont believe any fruit cake can be delicious - but they have all agreed this one IS DELICIOUS!!! I use it as an English Christmas cake and decorate it with marzipan and icing, but my family love it also as is and eat it sliced any time of the year.
8 oz glace cherries
2 oz chopped candied peel
3/8 cup rum or orange juice
1 teaspoon butter
freshly grated rind of one lemon
½ cup seedless raisins
7 oz stoned dates, chopped
5 oz walnuts, chopped
5 oz almonds, chopped
1 cup gluten free ...

This recipe comes to us from Jonathan Nichols.
1 ½ cup gluten-free chocolate chips
1 - 19 oz. can (pre-cooked) chickpeas, drained and rinsed
4 eggs or 1 cup egg substitute
½ teaspoon baking powder
1 cup sugar or less to taste
1 tablespoon powdered sugar for garnish
In a small bowl, melt the chocolate chips in the microwave (or in a double broiler on the stove). Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate. Blend until smooth. Turn into a nonstick single-layer cake pan. Bake at 350 for 45 min. or until a knife in the center comes out clean. Dust with powdered sugar when ready to serve.

Ingredients:
2 ½ cups gluten-free flour mix
½ cup butter melted
¾ cup milk
Mixture #1
1/3 cup sugar
1 tbsp cinnamon
Mixture #2
½ cup sugar
¾ cup butter (6 tablespoons)
Directions:
Mix mixture #1 in bowl or baggie; set aside.
Melt butter in mixture #2 and stir in sugar. Bring to a boil and boil two to three minutes and set aside.
Mix biscuit mix with melted butter until blended; stir in milk, mix until blended. Turn out on floured surface (waxed paper works well) and kneed a few times. Roll out (or press out with hands) about 3/8" thick and cut into 1 ½" squares. Does not have to be exact as this only makes making the monkey balls easier. Roll into balls about 1" round. Roll in mixture #1 and place in greas...