Gluten Free Chocolate Cake

This is a unique chocolate cake that is gluten free as peoples are health conscious now a days and they avoid gluten in routine and some people have celiac disease therefore gluten is harmful for them.






Ingredients

    Flourless Chocolate Cake

    Scale (1 cup = 240ml; 1 tbsp. = 15ml; 1 tsp = 5ml)

v  120g dark chocolate (1 cup)

v  30g unsalted butter (2 tbsp.)

v  30ml milk (2 tbsp.)

v  4 egg whites

v  a pinch of salt

v  50g sugar (4 tbsp.)

v  4 egg yolks

v  1 tsp vanilla extract (5ml

Chocolate Cream Filling

v  150g dark chocolate (1 cup + 2 tbsp. chopped chocolate)

v  90g heavy cream (1/3 cup)

v  300g cold heavy cream (1 1/4 cup)

v  30g sugar (2.5 tbsp.)

     Cocoa Syrup

v  75ml hot water (1/3 cup)

v  1 tbsp. cocoa powder (7g)

v  2 tbsp. sugar (25g)

v  Mix to dissolve and let it cool down completely

     Chocolate Glaze

v  50g cocoa powder (1/2 cup)

v  115g sugar (1/2 cup + 1 tbsp.)

v  85ml water (1/3 cup)

v  85g heavy cream (1/3 cup)

v  1 tbsp. gelatin powder (9g)

v  3 tbsp. cold water to bloom gelatin (45ml)

 

Preparation time: 1.5 hours

Working time: 1 hour

 

 

Working

v  Put chocolate in a bowl and melt the chocolate over hot water (70 - 80C)

v  Now take 4 eggs and whisk the egg whites with a pinch of salt until it becomes foamy

v  Add 50g sugar gradually in 3 batches whip the egg yolks with 1 tbsp. vanilla extract until it becomes pale and fluffy

v  combine the egg yolks and melted chocolate add 1/3 of the egg whites and fold to combine and fold with the rest of the egg whites

v  Heat the oven to 170’C bake for 20 - 25 minutes and let it cool down completely

v  To make the chocolate cream, add 90g heavy cream into 150g dark chocolate and melt it completely

v  Add 330g whipped cream (whip up 300g heavy cream with 30g sugar), fold 1/3 of the whipped cream into the melted chocolate first

v  After combing the mixture fold with the rest of the whipped cream and trim edges of the cake and cut it into 3 pieces and apply cocoa syrup,

v  Smooth the surface and repeat with the other 2 layers let it set in the fridge for 3 hours

v  Now bloom 9g gelatin powder with 45ml cold water for 10 minutes

v  Add 115g sugar into the saucepan and add 50g cocoa powder and mix well then add 85g heavy cream and mix well again

v  bring the mixture to boil over medium heat turn off the heat, let it cool down for a couple of minutes

v  Add bloomed gelatin while the mixture is still hot and mix gently to dissolve sift it through a fine mesh strainer to remove lumps and big bubbles then cover and let it cool down for about 1.5 - 2 hours (to 30C)

v  Now trim sides of the cake

v  the chocolate mixture is about 28 - 30C when pouring sift it again just right before using stir it gently, avoid creating bubbles and pour it over the chilled cake

v  after glazing, let the cake set in the fridge for 30 minutes before cutting dip the knife into hot water and clean it dry with paper towel before cutting for a smooth cut

v  Enjoy the delicious desert with your friends and family

 

 

Gluten free doughnuts


Fixings

·         4 tablespoons (57g) spread, at room temperature

·         1/4 cup (50g) vegetable oil

·         1/2 cup (99g) granulated sugar

·         1/3 cup (71g) earthy colored sugar

·         2 huge eggs

·         1 1/2 teaspoons baking powder

·         1/4 teaspoon baking pop

·         1/2 to 1 teaspoon nutmeg, to taste

·         3/4 teaspoon salt

·         1 teaspoon vanilla concentrate

·         2 2/3 cups (320g) Gluten-Free Measure for Measure Flour

·         1 cup (227g) milk

 

Guidelines

Preheat the broiler to 425°F. Softly oil two standard donut dish.

In a medium-sized blending bowl, beat together the margarine, vegetable oil, and sugars until smooth.

Add the eggs, beating to join.

Mix in the baking powder, baking pop, nutmeg, salt, and vanilla.

Wonderful your strategy

Prepared Doughnuts Three Ways BLOG Heated doughnuts, three different ways

Mix the flour into the margarine blend then again with the milk, starting and finishing with the flour and ensuring everything is totally consolidated. The player will be Quite thick; when you draw your spatula through the hitter, it will leave a wrinkle.

Spoon the player into the gently lubed donut skillet, filling the wells to around 1/4" short of the edge.

Prepare the doughnuts for 11 to 12 minutes. Eliminate them from the stove, and stand by 5 to 7 minutes prior to turning them out of the dish onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic sack with around 1/4 to 1/3 cup (50g to 68g) cinnamon sugar. For disregarded doughnuts, shake doughnuts in a plastic sack with around 1/2 cup (57g) confectioners' sugar.For glazed doughnuts, see our three simple donut frosts. Sprinkle the frosted doughnuts with toasted coconut or hacked nuts.

Store doughnuts, approximately covered, at room temperature for two or three days; freeze for longer stockpiling.