Flourless chocolate cake: healthy, beautiful and tasty

A chocolate tart that is striking for its appearance and simplicity of preparation. Recipe published by Casa e Jardim on 07/04/2021.

A chocolate tart that is striking for its appearance and simplicity of preparation. Recipe published by Casa e Jardim on 07/04/2021.

Recipe for 8 people.

Gluten free, vegetarian

Preparation: 01:10 + cooling time

Interval: 00:30

TOOLS

1 springform pan (20 to 23 cm or single trays), 1 tray(s), 1 rolling pin (optional), 1 wire whisk

EQUIPMENT

conventional + processor (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients CHOCOLATE CAKE DOUGH (GLUTEN FREE)

– 1 cup(s) gluten-free flour blend, or enough to blend

– 1 cup(s) almond flour, or enough to blend

– 4 teaspoons of brown sugar

– 4 dessert spoon(s) of cocoa powder ^B

– salt to taste, pinch

– 4 tablespoon(s) unsalted butter, cold (reference: 1 tablespoon = 20 g)

– 4 teaspoons of water, chilled and filtered

– 1 1/3 eggs, small – (35 g)

Ingredients CHOCOLATE FILLING

– 280 g Gluten-free chocolate with 50% cocoa (1 bar = 100 g)

– 200 ml of fresh cream, chopped or in drops (callets). (or canned cream)

– 100 ml of milk

– 2 2/3 units of eggs (small)

– salt to taste (pinch)

– 4 dessert spoons of brown sugar

– 1 1/3 teaspoon(s) vanilla essence

– 1 and 1/3 tablespoons unsalted butter

Ingredients TO DECORATE

– chocolate sprinkles of your choice (or gluten-free and lactose-free chocolate sprinkles)

– fresh blackberries to taste (optional)

– fresh raspberries to taste (optional)

– mint to taste (optional)

– pistachios to taste (optional)

PREPARATION:

1. Separate the ingredients and utensils for the recipe.
2. This recipe is suitable for 8 portions in a 20-23cm springform pan with removable rim, but can also be prepared in individual pans.
3. Wash the fruit and mint in the decoration well, dry them with absorbent paper and store in the refrigerator until ready to serve.

PREPARATION:

CHOCOLATE CAKE DOUGH (GLUTEN FREE)

1. In the food processor, or in a bowl, place all the dry ingredients (flour, brown sugar, cocoa and salt).
2. Mix well in bowl or blend in food processor.
3. Then add the cold butter cut into cubes.
4. Mix well or grind with the dry ingredients until combined.
5. Add the egg, work or mix.
6. Finally add the ice water, mix well or continue processing until it forms a smooth ball that does not stick to your hands.
7. If necessary, adjust the cooking: add more gluten-free flour and almond flour, in equal proportions, if necessary, to ensure cooking.
8. Roll out the dough, first with the rolling pin, on the plastic, leaving it 0.5 cm thick and smaller than the size of the pan.
9. Place in the mold(s) and continue with your hands until you obtain a thin base, with reinforced edges.
10. Cover with cling film and level well.
11. Store in the refrigerator for 30 minutes.
12. In the meantime, prepare the filling.

CHOCOLATE CAKE FILLING:

1. In a saucepan, over low heat, heat the milk and cream without boiling.
2. Remove the saucepan from the heat and add the chocolate pieces or drops (callets).
3. Stir until it dissolves completely, use a wire whisk if necessary.
4. Then add the butter. Let it melt and stir to combine.
5. Let it cool a little.
6. Add the eggs, one at a time, incorporating them well after each addition.
7. Then add the other filling ingredients.
8. Mix well, if necessary use the wire whisk, so that it is very smooth.
9. Reserve.
10. Preheat the oven to 180°C.

ASSEMBLY:

1. Remove the cake dough from the refrigerator. It must be very firm. Remove the plastic.
2. Place the reserved filling: it should fill the entire cavity, remaining 0.5 cm below the edge.
3. Bake in the preheated oven for 20 minutes or until cooked through (see step 5).
4. If it starts to “crack”, lower the temperature to 160°C, otherwise continue at the initial temperature.
5. Open the oven and test with a toothpick: if it comes out clean, it is cooked.
6. Remove from the oven and let cool to room temperature.
7. Once cool, cover and refrigerate for at least 2 hours.

FINALIZATION AND ASSEMBLY:

1. Just before serving, decorate with chocolate chips, red fruits (optional), pistachios (optional) and mint leaves or as you prefer.
2. Unmold and serve cold.

b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.