Easy
20 min
1h
8 portions
Gluten-free dark chocolate cake
An original recipe by L'Ecole Valrhona Gourmet
Utensils:
- Molds
- Rack
- Knife
Made with the products below :
1. Gluten-free dark chocolate cake
Ingredients:
- 6.525oz Eggs
- 2.116oz Acacia honey
- 2.99oz Sugar
- 2.46oz Almond flour
- 3.351oz Heavy cream 36%
- 2.11oz Brown rice flour
- 1.58oz Potato starch
- 0.211oz Baking powder
- 0.705oz Cocoa powder
- 2.82oz Melted butter
- 1.587oz Guanaja 70% dark chocolate
Prep time: 20 min
Cook time: 1h
Rest time: until cools
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% dark chocolate and melted butter.
- Pour the batter into the molds lined with baking 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 an 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 gluten free dark chocolate cake on a rack and leave it to cool.
Tip: Serve your cake with custard or a scoop of ice cream to ensure a harmonious combination of flavors and mouthfeels.
