MINI GLUTEN-FREE CHOCOLATE CAKES

INSTRUCTIONS

• Mix the eggs, honey and sugar without whisking.
• Sift together the rice flour and starch, then add to the mixture along with the almond flour, Cocoa Powder and baking powder. Mix everything together then pour in the cream.
• Finally add the melted Guanaja 70% chocolate and butter.
• Pipe 30g of cake dough into a 3.5×3.5cm cube-shaped silicone tin.
• Cover the molds with baking paper and place a baking sheet over them to prevent the dough from rising too much in the oven.
• Bake in a fan-assisted oven at 355°F (180°C) for about 15 minutes.
• Check it is fully baked by inserting a knife into the center.
• If it comes out clean, the cake is done.

• Heat 101g whipping cream with the corn syrup and gradually pour in three batches over the partially melted Guanaja 70% chocolate, stirring to form a smooth emulsion.
• Immediately mix using an immersion blender to make a perfect emulsion.
• Add the larger portion of cold cream (205g).
• Mix using an immersion blender again.
• Leave to set in the refrigerator preferably for 12 hours.
• Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

• Melt the Guanaja 70% chocolate at 115°F (45°C) and add the grape seed oil.
• Combine with the chopped almonds.
• Use the coating at a temperature of approx. 95°F (35°C).

• Once you have baked the mini cakes, removed them from their molds and left them to cool completely, freeze them for 30 minutes.
• In the meantime, make the chocolate crunchy coating.
• Remove the cakes from the freezer and while they are still very cold, dip them fully into the coating. Repeat this step with all the mini cakes. Place them on a baking sheet and return them to the freezer.
• Meanwhile, beat the dark chocolate whipped ganache until it has a soft, light and fluffy texture.
• Using a piping bag with a fluted nozzle, make a swirl of Guanaja 70% whipped ganache on each mini cake. Store in the refrigerator until serving.