Flourless Chocolate Cake

Flourless Chocolate Cake
Medium
  • 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
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Featured Ingredients

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Flourless Chocolate Cake (Batter)

Ingredients

Preparation

  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.

View tools

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

Gluten Free Chocolate Crumble

Ingredients

Preparation

  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.

View tools

  • Silpat
  • Stand Mixer
  • Freezer
  • Baking tray
  • Spatula

Cooked Ganache

Ingredients

Preparation

  1. Heat the cream, the sugar and the vanilla bean.
  2. Pour over the chocolate and mix.
  3. Add the milk+eggs+salt previously 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.

View tools

  • Hand blender
  • Oven
  • Knife
  • Cooking pot

Caramelized Almonds

Ingredients

  • 100 g
    whole blanched almonds
  • 100 g
    water
  • 100 g
    sugar

Preparation

  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.

View 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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Comments

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Submitted by Nancy-Jean Taylor on Sun, 09/29/2024 - 21:05

What size is the pan? I tried to guess based on the cake slices of 14cm x 2cm but there is no info about the number of servings.
Do you also line the pan with parchment paper?
Thank you.
NJ Taylor

Submitted by Patrick Moreau on Tue, 08/27/2024 - 11:23

Good afternoon,
Thank you for the recipes.
It looks like you are missing the step for the milk, eggs and salt in the cooked ganache recipe.
Kind regards,
Patrick.