agosto 13, 2014

Gluten Free Chocolate Cake

Hi there!!!
I hope you’re enjoying our new posts! So, have you made any recipes yet? Send pictures of them and I will post them here and also on the blog's page on Facebook.

Well, about today’s recipe!! I’ve been thinking for a long time about making another gluten free recipe for you guys.

Usually, when people think about flour less, gluten free desserts, they think that they are not so great and only gluten intolerant people like to eat them. But that's not true! 
There are a lot of cakes/pastries in which there's no flour and are delicious all the same. These desserts are usually lighter and because there's no flour, they're easier to digest.  I'm not  raising the gluten free flag and making a campaign against flour and gluten... I'm just trying to show you that just because a recipe doesn't have a commonly used ingredient, it  doesn't mean it won't work out and come out great. 

Anyway, I found this gluten free chocolate cake recipe and I think you guys will love it. Although it's a cake, it's  light like a chocolate soufflé and you can bake it however you want it: in individual cupcake molds, in a brownie tray (the rectangular molds) or also in the traditional round ones.

The important thing is, when preparing the mold in which you’ll bake, don’t use regular flour (wheat) after the butter, but starch or rice flour, for example, otherwise, using the flour on the mold beats the purpose of eating a gluten free dessert, specially let's say, if you’re having a gluten intolerant  guest for dinner.

Well, let's quit talking and get on with the recipe.

- 160g Butter without salt
- 250g Bitter Chocolate (I used a 70%)
- 300g Eggs (whites and yolks separated) (6 medium)
- 70g   Sugar

Before Everything
- Preheat the oven at 200°C.
- Take the eggs out of the fridge 1 hour before making the recipe.
- Prepare the molds you intend to use for the recipe.

1- Melt the chocolate and the butter in bain-marie or in the microwave.
2- Separate the yolks from the whites and add the yolks to the chocolate and butter mix.
3- Whip the whites until they start to get shiny.
When this happens, add the sugar and whip them until the mixture hardens.
4- Start folding the whipped egg whites to the chocolate mix.
5- Once you’re done mixing the whipped egg whites and the chocolate mix, put the batter in the mold you’ve chosen. 

Now for the baking... the first 10 minutes at 200°C, after turn the temperature down to 180°C. Go on baking for about 40 minutes. Using the classical method to check if the cake is ready to take out, wont work because this cake has the consistency of a brownie and the tick will be all dirty with the batter when you take it out.
Now this is the tricky part of this cake. You've got to be a ninja here! Once the cake is ready and out of the oven, you’ll see that the middle top circumference  part of it will slowly start to sink in.  Don’t worry, wait 5 minutes and then flip it and leave it upside-down for 10-20 minutes while the cake cools down and  then flip it back up. Doing this, the cake top will be all flat and you’ll only need  to just cut a little bit on the top of it to be perfect. Be really careful when flipping the cake because it brakes easily (it is gluten free, remember)!
When serving the cake you can dust some powdered sugar on top of it and put some berries around or on top of it (like the first picture of the post). If you’re not a big fan of powdered sugar and are crazy for chocolate, you can cover it with a ganache.
Another suggestion is making a vanilla custard (crème anglaise) and using it as a sauce and decoration for the cake.
Bon Appetite and see you next week!!

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