Cakes and Tart
25 pieces
Easy
20 Mins
15-30 Mins
3-4 Hrs
INGREDIENTS
An original recipe by L'École Gourmet Valrhona Chef Philippe Barret
GLUTEN-FREE CHOCOLATE CAKE:
- 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% chocolate
"DARK CHOCOLATE WHIPPED GANACHE:
- 80g Guanaja 70% chocolate
- 205g heavy cream 36%
- 100g heavy cream 36%
- 20g corn syrup
CHOCOLATE CRUNCHY COATING:
- 200g Guanaja 70% chocolate
- 20g grape seed oil
- 50g slivered almonds
INSTRUCTIONS
GLUTEN-FREE CHOCOLATE CAKE:
- Mix the eggs, honey and sugar without whisking.
- Sift together the rice flour and starch, then add to the mixture along with the almond flour, Cocoa Powder and baking powder. Mix everything together then pour in the cream.
- Finally add the melted Guanaja 70% chocolate and butter.
- Pipe 30g of cake dough into a 3.5×3.5cm cube-shaped silicone tin.
- Cover the molds with baking paper and place a baking sheet over them to prevent the dough from rising too much in the oven.
- Bake in a fan-assisted oven at 355°F (180°C) for about 15 minutes.
- Check it is fully baked by inserting a knife into the center.
- If it comes out clean, the cake is done.
DARK CHOCOLATE WHIPPED GANACHE:
- Heat 101g whipping cream with the corn syrup and gradually pour in three batches over the partially melted Guanaja 70% chocolate, stirring to form a smooth emulsion.
- Immediately mix using an immersion blender to make a perfect emulsion.
- Add the larger portion of cold cream (205g).
- Mix using an immersion blender again.
- Leave to set in the refrigerator preferably for 12 hours.
- Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
CHOCOLATE CRUNCHY COATING:
- Melt the Guanaja 70% chocolate at 115°F (45°C) and add the grape seed oil.
- Combine with the chopped almonds.
- Use the coating at a temperature of approx. 95°F (35°C).
Assembly
- Once you have baked the mini cakes, removed them from their molds and left them to cool completely, freeze them for 30 minutes.
- In the meantime, make the chocolate crunchy coating.
- Remove the cakes from the freezer and while they are still very cold, dip them fully into the coating. Repeat this step with all the mini cakes. Place them on a baking sheet and return them to the freezer.
- Meanwhile, beat the dark chocolate whipped ganache until it has a soft, light and fluffy texture.
- Using a piping bag with a fluted nozzle, make a swirl of Guanaja 70% whipped ganache on each mini cake. Store in the refrigerator until serving.
*Chef’s tip: These cakes freeze very well, even with the whipped ganache topping. This allows you to prepare them in advance and store them in a box in the freezer. To defrost, place the cakes in the refrigerator for 2 to 3 hours before serving.
Are these mini chocolate cakes completely gluten-free?
Yes. The recipe uses brown rice flour and potato starch instead of wheat flour, making the cakes gluten-free.
What is Guanaja 70% chocolate?
Guanaja 70% is a premium Valrhona dark chocolate known for its intense cocoa flavor and balanced bitterness.
Why are the cakes frozen before coating?
Freezing helps the chocolate coating set quickly and evenly while maintaining the cakes' shape.
Can I make these cakes ahead of time?
Yes. The cakes can be prepared, assembled, and frozen in advance for convenient serving later.
How long should the whipped ganache chill before whipping?
The ganache should rest in the refrigerator for at least 12 hours for the best texture and stability.
Can I substitute the almonds in the crunchy coating?
Yes. You can use other nuts such as hazelnuts, pecans, or pistachios, depending on your preference.
How should I defrost the mini cakes before serving?
Transfer them from the freezer to the refrigerator and allow them to thaw for 2 to 3 hours before serving.
