Since I started this blog, I’ve had a lot of questions about gluten-free recipes, especially desserts that are made without flour. Although I mostly publish classic dishes and cakes in Receptura, I’m always interested in something different, so I decided to share with you all the details of how to make a great gluten-free chocolate cake.
I learned how to make this cake when I attended pastry school at the end of last year, and since then I’ve made it probably a dozen times, which shows how much I liked it. The most important thing is that regardless of the fact that this is a gluten-free dessert, it has no effect on its taste – you will love it regardless of whether gluten is important to you or not.
Tasty, Light and Effective Gluten-Free Chocolate Cake
I made it for several birthdays for a very wide range of people, and everyone was delighted with it. In fact, they didn’t even know this chocolate cake was gluten-free. The cake has a perfect chocolate taste, is very light, and I’m sure you will like its beautiful and very effective appearance. If you stick to the recipe, this cake can hardly fail.
Since it is now their season, I decided to use strawberries for decoration, which I placed on chocolate and whipped cream bases and dipped some of them in melted chocolate. But this gluten-free chocolate cake can also be decorated with other seasonal, especially forest fruits such as raspberries, blackberries, or currants.
Gluten-Free Chocolate Cake
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Loading...Ingredients
- Biscuit:
- 7 egg whites
- 7 egg yolks
- 80 grams of sugar
- 100 grams of cooked chocolate
- 70 grams of butter
- Cream:
- 10 grams of gelatin in sheets
- 300 ml of milk
- 100 grams of sugar
- 5 egg yolks
- 250 grams of cooked chocolate
- 250 grams of sweet milk cream
- To decorate:
- 15 pieces of strawberries or other seasonal fruit
- 100 grams of cooked chocolate
- 100 ml of sweet milk cream
Instructions
Beat the egg whites well into stiff peaks.
Add a small amount of sugar and mix again until the snow becomes shiny and thick.
Remove the container to the side.
Put the egg yolks and the second part of the sugar in another mixing bowl and beat them by hand with a whisk.
Melt the chocolate and butter in a steamer, stirring constantly, and set aside to cool.
Pour the cooled chocolate into the egg yolk and sugar mixture and mix with a whisk.
Add egg white snow and manually even out the mixture with a whisk so that bubbles remain.
The sponge cake is baked in a 25-centimeter mold that should be lined with baking paper beforehand.
It is not necessary to grease the sides of the mold because the mixture sticks nicely to the mold, and after baking, the middle of the biscuit "falls" so that the layer of cream sits nicely on it.
Transfer the biscuit mixture into a mold and bake in a preheated oven for 40 minutes at 150 degrees Celsius.
Remove the baked biscuit from the oven and let it cool to room temperature.
While the biscuit is baking, start making the cream.
Mix egg yolks with sugar until the mixture becomes light.
Pour the milk into a container on the stove and bring it to a boil.
Remove the milk from the heat, pour in the egg yolk and sugar mixture and heat everything again until it boils.
Soak the gelatin sheets in cold water and make them according to the instructions on the packaging bag.
Ours bubbled in water for 5 minutes.
Tear the cooking chocolate and add it to the mixture of milk, eggs and sugar.
Mix everything off the heat to melt the chocolate.
Squeeze the swollen gelatin well and add it torn into the hot chocolate cream and mix by hand with a whisk to dissolve the gelatin.
Put the chocolate part of the cream aside to become lukewarm.
Make milky sweet cream into whipped cream and combine it by hand with the chocolate part of the cream.
Pour the prepared cream over the cooled biscuit (the cream is still completely liquid).
Put the cake in the fridge overnight to harden and cool.
For decoration, make milk cream into whipped cream.
Melt the chocolate in steam and dip the strawberries in it.
Combine the rest of the chocolate with the whipped cream and fill the piping bag with this mixture.
Carefully separate the cooled cake from the walls of the mold with a knife.
Cut strawberries that have not been dipped in chocolate into two parts lengthwise.
Use a dressing bag to make stands for the strawberries, and place the strawberries on them.
Serve a slice of chocolate-dipped strawberry cake on a plate.
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