Flourless Chocolate Cake
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Good to go
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Healthy
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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:
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Medium
Flourless Chocolate Cake (Batter)
Ingredients: Flourless Chocolate Cake (Batter)
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135 gcream 35%
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155 gsugar
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20 gCornstarch
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2 gbaking powder
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95 geggs
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40 gegg 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.
Tools
- Hand blender
- Bowl (s)
- Robot Coupe
- Mould
- Cooking pot
Gluten Free Chocolate Crumble
Ingredients: Gluten Free Chocolate Crumble
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165 gRice flour
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20 gglutinous rice flour
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3 gFleur de sel
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195 gsugar
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150 gbutter
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.
Tools
- Silpat
- Stand Mixer
- Freezer
- Baking Tray
- Espatula
Ganache Cuite
Ingredients: Ganache Cuite
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250 gcream 35%
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60 gsugar
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1 gvanilla bean
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75 gmilk
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50 geggs
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2 gfine salt
Preparation: Ganache Cuite
- Préparez une ganache avec la crème et le chocolat.noir Ocoa 70%
- Mélangez le reste des ingrédients dans un Robot Coupe pendant environ 4 minutes.
- Versez la ganache sur le mélange et mélangez.
- Versez 230 g dans un moule préalablement beurré.
- Faites cuire à 160 °C pendant environ 20 minutes.
- En sortant du four, aplatissez le gâteau pour obtenir une surface plane. Réservez.
Tools
- Hand blender
- Oven
- Knife
- Cooking pot
Caramelized Almonds
Ingredients: Caramelized Almonds
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100 gwhole blanched almonds
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100 gwater
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100 gsugar
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.
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.
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