Mini Gluten-Free Chocolate Cakes
 

MINI GLUTEN-FREE CHOCOLATE CAKES

An original recipe by L'École Gourmet Valrhona Chef Philippe Barret
Makes 25 pieces
Category: Cakes and Tarts
Difficulty: Easy
Preparation: 2 hours
Cooking: 15-30 minutes
Freezing: 3-4 hours
 

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

"DARK CHOCOLATE WHIPPED GANACHE:
81g GUANAJA 70% chocolate
205g heavy cream 36%
101g heavy cream 36%
22g corn syrup

CHOCOLATE CRUNCHY COATING:
200g GUANAJA 70% chocolate
20g grape seed oil
50g slivered almonds

 

INSTRUCTIONS

 
GLUTEN-FREE CHOCOLATE CAKE:
  • 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.
 
DARK CHOCOLATE WHIPPED GANACHE:
  • 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.
 
CHOCOLATE CRUNCHY COATING:
  • 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).
Assembly
  • 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.

 

*Chef’s tip: These cakes freeze very well, even with the whipped ganache topping. This allows you to prepare them in advance and store them in a box in the freezer. To defrost, place the cakes in the refrigerator for 2 to 3 hours before serving.