Flourless Chocolate Cake
-
Good to go
-
Quick & easy (production)
Flourless chocolate cakes typically use simple ingredients and it's perfect for gluten free diets. It could be used alone or with the gluten-free crumble and the ganache below.
- Level:
-
Medium
Flourless Chocolate Cake (Batter)
Ingredients: Flourless Chocolate Cake (Batter)
-
4.8 ozcream 35%
-
5.5 ozsugar
-
0.7 ozCornstarch
-
0.1 ozbaking powder
-
3.4 ozeggs
-
1.4 ozegg yolks
Preparation: Flourless Chocolate Cake (Batter)
- Make a ganache with the cream and the chocolate.
- Mix the rest of the ingredients in a Robot Coupe for about 4 minutes.
- Pour the ganache over the mixture and mix.
- Pour 230 g into a previously buttered mould.
- Bake at 160 °C for about 20 minutes.
- When removing from the oven, flatten the cake to obtain a flat surface. Set aside.
View tools
- Hand blender
- Bowl (s)
- Robot Coupe
- Mould
- Cooking pot
Gluten Free Chocolate Crumble
Ingredients: Gluten Free Chocolate Crumble
-
5.8 ozRice flour
-
0.7 ozglutinous rice flour
-
0.1 ozFleur de sel
-
6.9 ozsugar
-
5.3 ozbutter
Preparation: Gluten Free Chocolate Crumble
- Mix all the ingredients together until you get a crumble.
- Freeze for 10 min.
- Bake at 180 °C for 12 min, stir occasionally.
- Reserve.
View tools
- Silpat
- Stand Mixer
- Freezer
- Baking tray
- Spatula
Cooked Ganache
Ingredients: Cooked Ganache
-
8.8 ozcream 35%
-
2.1 ozsugar
-
15.4 grvanilla bean
-
2.6 ozmilk
-
1.8 ozeggs
-
0.1 ozfine salt
Preparation: Cooked Ganache
- Heat the cream, the sugar and the vanilla bean.
- Pour over the chocolate and mix.
- Add the milk+eggs+salt previously and mix again
- Pour 150 g of the ganache over the flourless chocolate cake.
- Bake at 130 °C for about 20 min until having a crème brulée texture forms.
- Let it cool and cut the cake.
View tools
- Hand blender
- Oven
- Knife
- Cooking pot
Caramelized Almonds
Ingredients: Caramelized Almonds
-
3.5 ozwhole blanched almonds
-
3.5 ozwater
-
3.5 ozsugar
Preparation: Caramelized Almonds
- Boil the water and the sugar.
- Pour the mixture over the almonds.
- Leave them to infuse for 24 hours.
- Strain and bake at 160 °C for 15-20 min to caramelize them.
- Set aside.
View tools
- Strainer
- Bowl (s)
- Baking tray
- Oven
- Cooking pot
Assembly
- Cut the cake into pieces of 14 cm long by 2 cm wide.
- Decorate with the gluten-free chocolate crumble and caramelized almonds.
- Sprinkle with Extra Brute cocoa powder and icing sugar.
- Serve this dessert at room temperature to better enjoy the soft texture.
Comments