Gluten free chocolate cake, that is, the so-called "fondant"” French. I have a dear friend who has Celiac. I went to Hooters, in Tuscany, a few weeks ago and wanted to bring her something sweet, because I know you love cake and it is not easy for her to find something appropriate to its needs at the restaurant. I have little time and, especially, I had no way to buy specific flour for Celiacs, so I tried a few recipes gluten free I could do with what I had at home. And I found the chocolate fondant. A sweet, I had never done and that I was really conquered.
I have to admit also that a cake made from chocolate may not like it (if it is the same for you have a look at all my RECIPES WITH CHOCOLATE). However the chocolate cake is delicious gluten: soft, rich, burrosa, aromatic and black as sin. I decreased slightly the dose of sugar of the original recipe. And I added a robust aged grappa dose to enhance the aroma of chocolate. To my friend, her chocolate cake gluten loved it and us too.
Alternatively, If you do not have allergy problems or gluten intolerance, but you want to prepare an easy chocolate cake, try the MAGIC CAKE WITH CHOCOLATE with three consistencies and one dough. Or cremosissima Crumbled CHOCOLATE, intense flavor.
Only one suggestion: prepare the chocolate fondant with a day in advance, because the flavors blend and the texture becomes perfect. The fondant will be soft but firm, which dissolves immediately in the mouth. Serve the chocolate cake gluten alone, or with whipped cream or a little’ of ice cream. Perfect pairing with raspberries, that give a touch of acidity. Have a good day!
FONDANT, GLUTEN FREE CHOCOLATE CAKE (doses for a cake of 22-24 centimeters in diameter)
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INGREDIENTS
- 200 grams of dark chocolate 70% cocoa
- 200 grams of butter
- 200 grams brown sugar
- 4 whole eggs
- a pinch of salt
- 30 milliliters of grappa
PROCEEDINGS
To prepare the chocolate fondant, preheat the oven to 180 degrees static degrees.
Melt the chocolate in a double boiler to pieces, the butter, grappa and salt. Stir until mixture is glossy and smooth.
Separate the egg whites from the yolks. Beat the egg yolks with sugar until the mixture is puffy and fluffy, then add in the melted chocolate with the butter and continue to beat until the two mixtures are blended.
Whisk the egg whites and add to the mixture of chocolate with a spatula, doing the movements from top to bottom in order to incorporate as much air as possible.
Butter the mold (If you want to flour you can use normal flour if you have no trouble, or rice flour or oats if you want sweet gluten remains) and pour the mixture to the chocolate cake gluten. Level the surface and bake the chocolate fondant for 40 minutes.
Make cool completely before throw chocolate fondant. I recommend eating the chocolate cake gluten-free the following day, because the flavors are balanced and amalgamate and the texture becomes magnificent. Bon appétit!
TIPS
The fondant is a sweet perfect if you have celiac friends, because it does not contain gluten and does not descend absolutely compromises between health and taste. Serve with vanilla ice cream and you'll make a great impression.
4 comments
fantastic recipe, the first choice of my children. I've always called tenerina and prepared without grappa. I'll tell you that only the x rum baba had at home’ and this time I put that. then I will tell. excellent comfort cake, to combat sudden cold
As always thanks Ada!
Hello Simona! For me a drink of any chocolate liquor gives a special flavor, Cooking time to the alcohol goes away leaving only the aromas. And rum and chocolate are perfect together. A dear greeting, ADA
ADA! Geazieee!
The fondant is just irresistible, but I give even the version with brown sugar (I adore!)! Though I don't have grappa, Cointreau could be equally? Or of the
Grand Marnier?
I'll let you know the result ( on which I have no doubt…!)
See you soon! Antonella
Of course, the Cointreau is one of my favorite liqueurs, then the orange with chocolate goes wonderfully!