Gluten Free Gorgeous Chocolate Cake

October 5, 2018

 

We had the pleasure of participating in the Big Chocolate Show last weekend in NYC.  So many talented chocolatiers and chocolate lovers made the event an incredible experience. 

On Saturday, we presented a demonstration of this gluten free chocolate cake with chocolate ganache frosting. 

Give it a try and let us know what you think.

 

 

Chocolate Chiffon Cake

 

Ingredients:

  •  aquafaba (fluid drained from one 15 oz can of chickpeas)

  • ½ tsp cream of tartar 

  • 250 g sugar

  • 80 g room temperature water 

  • ¾ C cold water

  • ½  c avocado oil

  • 224 g applesauce

  • 190 g white rice flour 

  • 25 g cocoa powder

  • 2 tbsp baking powder

  • ½ tsp salt

  • ½ tsp psyllium husk 

  • 2 oz Amore di Mona chocolate

  • 1 oz agave 

Instructions:

  1. Preheat oven to 350 degrees F

  2. Prepare aquafaba. Bring to boil, reduce until half the original weight pour into a mixing bowl, add cream of tartar and mix on medium speed until close to soft peaks

  3. Meanwhile put sugar into a medium size saucepan, pour room temperature water over sugar (all the sugar should be wet)

  4. Bring sugar to 245 degrees F. Do not stir slowly pour into mixing aquafaba. 

  5. After all simple syrup is incorporated, mix on high for 5 minutes or until a stiff peak forms 

  6. Sift together dry ingredients

  7. Add water, oil and applesauce to dry ingredients

  8. Melt chocolate and agave together 

  9. Once aquafaba is whipped to a stiff peak, fold into batter mixture 1/3 at a time, alternating with chocolate. 

  10. Bake for 25-30 minutes. (40-50 minutes in a nonmetal pan, unless cupcakes)
     

Chocolate Ganache Frosting

 

Ingredients:

  • 1 lb Amore di Mona chocolate

  • 1 lb maple cream

  • 12 oz grade A amber maple syrup

  • 1/2 tsp flavoring extract of choice

 

Instructions:

  1. Melt chocolate in microwave in 20 second increments 

  2. Warm maple cream and flavoring extract in microwave for 20 second increments until warm to touch or 90 degrees Fahrenheit

  3. Mix maple cream into melted chocolate

  4. Add maple syrup

  5. Strain while pouring ganache over cake (ganache should still be warm)

  6. Decorate as desired
     

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