Easy
20 min
1h
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:
- 6.525 oz / 185 g Eggs
- 2.11 oz / 60 g Acacia honey
- 2.99 oz / 85 g Sugar
- 2.46 oz / 70 g Almond flour
- 3.35 oz / 95 g Heavy cream 36%
- 2.116 oz / 60 g Brown rice flour
- 1.587 oz / 45 g Potato starch
- 0.211 oz / 6 g Baking powder
- 0.7054 oz / 20 g Cocoa powder
- 2.821 oz / 80 g Melted butter
- 1.587 oz / 45 g 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.
