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Recipe Step by Step
01
GLUTEN-FREE CHOCOLATE CAKE
185g Eggs
60g Acacia honey
85g Caster sugar
70g Ground almonds
95g Whipping cream 35%
60g Brown rice flour
45g Potato starch
6g Baking powder
20g COCOA POWDER
80g Melted butter
45gGUANAJA 70% chocolate
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 ground almonds and baking powder.
Next, add the cream.
Finally add the GUANAJA 70% chocolate and melted butter.
Pour the batter into the moulds lined with baking paper, then use a buttered scraper to make a cut lengthways up the cake to aid the baking process.
Bake at 160°C for about an hour. Check the cake is fully baked by inserting a knife into the centre.
If it comes out clean, the cake is done.
Place the cake on a rack and leave it to cool.
Sift together the rice flour, starch and COCOA POWDER, then add to the mixture along with the ground almonds and baking powder.
Next, add the cream.
Finally add the GUANAJA 70% chocolate and melted butter.
Pour the batter into the moulds lined with baking paper, then use a buttered scraper to make a cut lengthways up the cake to aid the baking process.
Bake at 160°C for about an hour. Check the cake is fully baked by inserting a knife into the centre.
If it comes out clean, the cake is done.
Place the cake on a rack and leave it to cool.
Assembly and finishing
Serve your cake with custard or a scoop of ice cream to ensure a harmonious combination of flavours and mouthfeels