Dark chocolate gluten-free cake cut in slices and stacked on top of each other on a wooden board

Dark chocolate gluten-free cake

Published on

Level :

Easy

Prep Time :

20 min

Cook Time :

1h

Servings :

1 cake

Gluten free Guanaja 70% chocolate cake recipe


An original recipe by L'Ecole Gourmet Valrhona 

Utensils:

  • Whisk

  • Parchment paper

  • Molds  

Made with the products below :

1. Dark chocolate gluten-free cake batter

Ingredients:

  • 185g Eggs 
  • 60g Acacia honey 
  • 85g Sugar 
  • 70g Almond flour 
  • 95g Heavy cream 36% 
  • 60g Brown rice flour 
  • 45g Potato starch
  • 6g Baking powder 
  • 20g Cocoa powder 
  • 80g Melted butter
  • 45g Guanaja 70% Dark Chocolate

 Prep time: 20 min

Cook time: 1h

Steps:

  • Mix the eggs, honey and sugar without whisking. 
  • Sift together the rice flour, starch, and cocoa powder, then add to the mixture along with the almond flour and baking powder. 
  • Next, add the cream
  • Finally add the Guanaja 70% chocolate and melted butter. 
  • Pour the batter into the molds lined with parchment paper, then use a buttered scraper to make a cut lengthwise up the cake to aid the baking process. 
  • Bake at 320°F (160°C) for about one hour. Check the cake is fully baked by inserting a knife into the center
  • If it comes out clean, the cake is done. 
  • Place the cake on a rack and leave it to cool

Chef’s tip:

Serve your cake with custard or a scoop of ice cream to ensure a harmonious combination of flavors and mouthfeel.