Flourless Chocolate Cake
  • Good to go
  • Healthy
  • Quick & easy (production)
Flourless chocolate cakes typically use simple ingredients and it's perfect for gluten free diets. It could be used alone or with the gluten-free crumble and the ganache below.
Flourless chocolate cakes typically use simple ingredients and it's perfect for gluten free diets. It could be used alone or with the gluten-free crumble and the ganache below.
Containing: 5 Components

Flourless Chocolate Cake (Batter)

Ingredients: Flourless Chocolate Cake (Batter)

Preparation: Flourless Chocolate Cake (Batter)

  1. Make a ganache with the cream and the chocolate.
  2. Mix the rest of the ingredients in a Robot Coupe for about 4 minutes.
  3. Pour the ganache over the mixture and mix.
  4. Pour 230 g into a previously buttered mould.
  5. Bake at 160 °C for about 20 minutes.
  6. When removing from the oven, flatten the cake to obtain a flat surface. Set aside.

Tools

  • Hand blender
  • Bowl (s)
  • Robot Coupe
  • Mould
  • Cooking pot

Gluten Free Chocolate Crumble

Ingredients: Gluten Free Chocolate Crumble

Preparation: Gluten Free Chocolate Crumble

  1. Mix all the ingredients together until you get a crumble.
  2. Freeze for 10 min.
  3. Bake at 180 °C for 12 min, stir occasionally.
  4. Reserve.

Tools

  • Silpat
  • Stand Mixer
  • Freezer
  • Baking Tray
  • Espatula

Cooked Ganache

Ingredients: Cooked Ganache

Preparation: Cooked Ganache

  1. Heat the cream, the sugar and the vanilla bean.
  2. Pour over the chocolate and mix.
  3. Add to the previous mixture and mix again.
  4. Pour 150 g of the ganache over the flourless chocolate cake.
  5. Bake at 130 °C for about 20 min until having a crème brulée texture forms.
  6. Let it cool and cut the cake.

Tools

  • Hand blender
  • Oven
  • Knife
  • Cooking pot

Caramelized Almonds

Ingredients: Caramelized Almonds

  • 3.5 oz
    whole blanched almonds
  • 3.5 oz
    water
  • 3.5 oz
    sugar

Preparation: Caramelized Almonds

  1. Boil the water and the sugar.
  2. Pour the mixture over the almonds.
  3. Leave them to infuse for 24 hours.
  4. Strain and bake at 160 °C for 15-20 min to caramelize them.
  5. Set aside.

Tools

  • Strainer
  • Bowl (s)
  • Baking Tray
  • Oven
  • Cooking pot

Assembly

  1. Cut the cake into pieces of 14 cm long by 2 cm wide.
  2. Decorate with the gluten-free chocolate crumble and caramelized almonds.
  3. Sprinkle with Extra Brute cocoa powder and icing sugar.
  4. Serve this dessert at room temperature to better enjoy the soft texture.

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