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GUANAJA CHOCOLATE CAKE (GLUTEN-FREE)
 

GUANAJA CHOCOLATE CAKE (GLUTEN-FREE)

An original recipe by, L'École Gourmet Valrhona
For one cake in a 8×8×20cm mold
Category: Cakes and Tarts
Difficulty: Easy
Baking: 1 hour
 

INGREDIENTS

GLUTEN-FREE CHOCOLATE CAKE:
185g eggs
60g Acacia honey
85g sugar
70g almond flour
95g heavy cream 36%
60g brown rice flour
45g potato starch
6g baking powder
20g Cocoa Powder
80g melted butter
45g Guanaja 70% chocolate

 

INSTRUCTIONS

 
GLUTEN-FREE CHOCOLATE CAKE:
  • 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 almond flour and baking powder.
  • Next, add the cream.
  • Finally add the Guanaja 70% chocolate and melted butter.
  • Pour the batter into the molds lined with baking paper, then use a buttered scraper to make a cut lengthwise up the cake to aid the baking process.
  • Bake at 320°F (160°C) for about an hour. Check the cake is fully baked by inserting a knife into the center.
  • If it comes out clean, the cake is done.
  • Place the cake on a rack and leave it to cool.
Assembly
  • Tips: Serve your cake with custard or a scoop of ice cream to ensure a harmonious combination of flavors and mouthfeels.