Gluten Creamy -chocolate without flour and flour: easy

Creamy cake based on almonds and chocolate filling. Gluten without flour and easy to prepare – check your step by step

A chocolate cake that impresses with the appearance and simplicity of the preparation. Recipe published by House and Garden on 07/04/2021.

Enter 8 people.

Gluten -S

Preparation: 01:10 + time to cool

Interval: 00:30

Tools

1 Removable form form (from 20 to 23 cm or individual shapes), 1 pan (S), 1 mass roller (optional), 1 wire scout

EQUIPMENT

Conventional (optional) processor

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Ingredients of chocolate cake (gluten without)

– 1 cup (s) (tea) of gluten -free flour mixture or enough to give the point

– 1 cup (s) of almond flour or enough to give the point

– 4 tablespoons of brown sugar

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

– Go up to taste, pinch

– 4 tablespoons (soup) of non -salted butter, cold (reference: 1 tablespoon = 20g)

– 4 tablespoons of water, cold and filtered

– 1 1/3 egg unit (S), small – (35g)

Ingredients with chocolate filling

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

– 200 ml of fresh, chopped or drop cream (Calletti). (or canned cream)

– 100 ml of milk

– 2 2/3 unit (s) egg (small)

– Salt to Taste (Pinch)

– 4 tablespoons of brown sugar

– 1 1/3 Spoon (s) (tea) by Vanilla Essence

– 1 1/3 tablespoons of unbeaten butter

Ingredients to decorate

-chocolateprints to taste (or gluten -free chocolate and lactose)

– fresh blackberries to taste (optional)

– Fresh raspberries to taste (optional)

– Mint to taste (optional)

– pistachio to taste (optional)

Pre-repair:

1. Separate the ingredients and tools for the recipe.
2. This recipe is adjusted to 8 portions in the removable border low from 20 to 23 cm, but can also be performed in individual shapes.
3. Wash the fruit and mint well, dry with paper towels and set aside in the refrigerator until serving.

PREPARATION:

Chocolate cake dough (gluten without)

1. In the processor, or in a bowl, place all the dry ingredients (flour, brown sugar, cocoa and salt).
2. Mix well in the bowl or impulse in the processor.
3. Then add the cubic butter, cold.
4. Mix well or grind with the dried until it is incorporated.
5. Add the egg, elaborate or mix.
6. Finally, add the cold water, mix well or continue to elaborate until it forms a homogeneous ball that unleashes the hands.
7. Adjust the point if necessary: ​​add more gluten -free flour and almond flour, in equal proportions, if necessary, to give the point.
8. Lift the dough, first with the roll, on a plastic, leaving 0.5 cm thick and smaller than the size of the shape.
9. Seded in the shapes and sequence with your hands until a thin thickness at the base with reinforced edges is obtained.
10. Cover with contact plastic casing, level well.
11. Take to freeze for 30 minutes.
12. In the meantime, prepare the filling.

Filling of the chocolate cake:

1. In a pan, over low heat, heat without boiling milk and sour cream.
2. Remove the pan from the heat and add the chocolate into pieces or drops (Caldet).
3. Mix to dissolve completely if necessary, use a wire scout.
4. Then add the butter. Let it melt, mix to incorporate.
5. Let me cool a little.
6. Add the eggs one by one, incorporating well after each addition.
7. Then add the other ingredients of the filling.
8. Mix well, if necessary, use the scout of the thread so that it is very smooth.
9. Reserve.
10. Preheat the oven to 180oc.

Assembly:

1. Remove the dough from the refrigerator cake. It must be very firm. Remove plastic.
2. Place the reserved filling: it must fill the entire cavity, being 0.5 cm below the edge.
3. Bake in a preheated oven for 20 minutes or until it is cooked (see article 5).
4. If it starts to “break” the temperature at 160 oc, otherwise proceed with the initial temperature.
5. Open the oven and try the toothpick: if it comes out dry, it is cooked.
6. Remove from the oven and let it cool at room temperature.
7. When it’s cold, cover and take to freeze for at least 2 hours.

Finishing and assembly:

1. Just before serving, decorate with a chocolate pastry, red (optional) fruit, pistachios (optional) and mint leaves or as wishes.
2. Unfortunately and serve cold.

b) This ingredient can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest 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.

Assemble your personalized and free menu, in Cook and gourmet cake.

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.