Hello my lovelies,
Today I’m officially posting my first gluten free pastry recipe.
It is by chance actually… I had bought rice flour previously for another recipe, I had plenty still in my kitchen cupboard… So I looked for a good recipe and found this gluten free chocolate cake.
Personally I don’t especially have to face the tricky issue of gluten intolerance, and I never really tried to cook or bake gluten free dishes. Still, quite a few among you ask me about it from time to time. It was obvious at some point that I would post gluten free recipes too.
Of course, I’m no specialist on the matter, I hope I won’t make any mistakes and, if I was to make any, please forgive me …
Meanwhile, I baked this chocolate cake and my kids verdict was unanimous : mummy, it’s soooo good! Whew! That was reassuring!! And the cake even lasted long enough for 2 afternoon snacks… That counts!!
I suggest to finalize this gluten free chocolate cake recipe with a chocolate and crushed nuts frosting. You can serve it without of course. But you know my endless love for chocolate … The more there is… 😉
Just know that if you decide to make the frosting, you will need more time to make the whole cake than the time mentionned in the recipe: you will have to let your cake cool down, then put the frosting over it and wait for it to harden.
Everybody in the kitchen now! The recipe, Chef!
Gluten Free Chocolate Cake
- 250 g dark chocolate
- 200 g butter
- 5 eggs
- 20 g caster sugar
- 120 g iced sugar
- 90 g rice flour
- 150 g milk chocolate
- 120 g cream
- 30 g butter (out of the fridge 30 minutes before use)
- 100 g crushed almonds or hazelnuts
Preheat your oven at 170 degrees.
Melt gently the dark chocolat with 200 g of butter.
During that time, mix with an electric whisk the eggs, caster sugar and iced sugar. You should get a foamy mixture after a few minutes.
Pour the chocolate/butter mixture on the eggs and sugar mixture. Mix.
Add the rice flour. Mix.
Pour the batter in a buttered mold.
Cook approximately 40 minutes (check with a knife).
Unmold and let cool down on a grid.
Boil the cream. Add the milk chocolate. Mix.
Add the 30 g of butter and mix until you get a smooth mixture.
Add the chopped almonds (or hazelnuts).
Pour gently on your cake.
Place your cake a few minutes in your freezer to harden the glazing.
This recipe is perfect for a 26-28 cm mold. But you can also make it in individual portions, you'll have to reduce the baking time. I would easily see pears in this cake. I shall try that next time!
PerrineMonday March 12th, 2018 at 12:20 PM
Aïe aïe ce cake a l air super hyper delicieux…. mais contre indiqué dans ma tentative de perte de poids ??
Je le tenterai peut etre pour les enfants de la creche du township demain !
EmmaMonday March 12th, 2018 at 01:12 PM
Oui alors, effectivement il n’est pas super light. Mais, on n’est pas obligée d’en manger la moitié d’un coup … 😉
Je vais le refaire en modifiant les ingrédients pour le rendre moins calorique … Affaire à suivre ! 🙂
Clo PatchouliTuesday May 22nd, 2018 at 04:54 PM
Bonjour pour ma part voulant éviter cette grande quantité de beurre, j’ai remplacé par 120 grammes de graisses de coco…
C’était un délice avec cette farine de riz.
EmmaTuesday May 22nd, 2018 at 09:10 PM
Merci pour cette variante !! Ravie que la recette vous ait plu ! Belle soirée !! 😉