Learn how to perfect the gluten-free chocolate sponge with Chef Karim Bourgi. Elevate your baking skills with this delicious and indulgent dessert!
Perfecting the Art of Gluten-Free Baking with Chef Karim Bourgi
Learn how to make a delicious and moist gluten-free chocolate sponge with Chef Karim Bourgi. In this instructional video, Chef Bourgi walks you through the process of crafting a sponge pastry that is both fluffy and full of flavor. Perfect for those with gluten sensitivities, this recipe is sure to impress your friends and family.
Expand your pastry skills with the Sponge Pastries by Karim Bourgi Course. With step-by-step instructions, you can master the art of baking and create delicious desserts in your own kitchen. Discover the secrets of pastry chefs and elevate your baking game with this informative class.
Unleash Your Inner Baker: Elevate Your Gluten-Free Chocolate Sponge Game with Chef Karim Bourgi
to begin with Inca the first step I’m going to prepare for you the moist tender chocolate p125 cake so to start with the first step we need to take our butter and we put it in a container.
And we’re going to melt it with Cog guara p1258 80% concentrated dark chocolate so this is has to go to the microwave to reach 45° the second step is we need to start to make the moist gluten-free tender chocolate cake we need a mixing bowl and we need the paddle attachment if you don’t have the mixing bowl and a pedal.
Attachment you can use a food processor with a blade and you can do the same way that I’m going to show you now so the first thing we have roasted almond powder we’re going to place the Almond powder in our mixer and the large amount of castor sugar and then the whole eggs which is they are at room temperature this is.
Very important the eggs has to be at home temperature to have a nice stability and to have good moisture when you bake your cake mix all that together using the machine and my paddle attachment I have melted the chocolate with the butter at 45° remember this is.
The maximum temperature that you can reach to make it with your sponge I’m going to start to add my melted chocolate and butter at 45° on top of my almond mixture that we mix for 4 minutes as we say you have to make sure that the temperature of the mix it shouldn’t be cold otherwise you start to crystallize your chocolate and.
That can affect the final result of that cake so I’m going now to C it back in the machine and start to mix for another 3 to 4 minutes my sponge is almost ready now I’m going to stop the machine and I’m going to take it and transfer it to a bowl and then I’m going to start whipping the second part of the egg.
White with a small amount of sugar to have a mering and then after that I’m going to combine in both mixture and then my cake will be ready to bake so I will take my sponge transfer it to a clean plastic Bowl remember this sponge is.
Glutenfree it’s made from almond and con concentrated dark chocolate we’re going to put this on the side and then I’m going to start whipping with my next Bowl my small quantity of sugar and the room temperature egg white so we start by adding the half of the sugar and then gradually while mixing we add the second part of the.
Sugar in two times to avoid having lumps and to have very smooth and creamy mering and we start mixing the egg white into mering so I have added the second part of the sugar into the mering my mering is perfectly whipped I’m going to stop the machine in just few seconds and I’m going to mix with my first mixture with.
The the chocolate almond sponge and then our cake is ready to be poured in the mold and to be baked so the mering is perfectly whipped I’m going now to start to combine my mering with my almond sponge and the best way to avoid lumps is to add some of the mixture from the chocolate in the mering.
And not the opposite side or the opposite way you just take your whisk and then you just break the lumps of the mering to make sure that the final texture of the sponge is perfectly smooth so after I mix my uh sponge with a little bit of the mering I’m going to transfer everything onto.
The mixture of the chocolate sponge and I’m going to mix the L to avoid lumps and to have something very smooth and my bisy is ready to go in the oven the smell is incredible so I’m going to just now mix gently like that we need really to go the minimum of work because otherwise you will remove all the volume and the air.
From the sponge and then you lose the moist and the humidity so just gently like this the sponge now is perfectly ready and look at this beautiful texture and now we’re ready to bake it in the mold my sponge is uh ready now it’s time to put it in my mold I have chosen a flexon frame the size is 20 by 20 cm this is nice for.
Baking the sponge because it’s rigid it’s hard so the sponge won’t get deformed when you bake it so I’m placing it on a rack make sure you have a rack because you have nice rotation of air while you’re baking it I’m going to put now my sponge inside my silicon frame and I’m going to bake it at 170° for.
25 minutes so I’m going now to take my spatula and just make sure that my sponge is perfectly flat and straight so I just tap my uh my rack just to make sure that we have very flat uh surface and we don’t have air bubbles and the sponge will be very nice in the oven so we will have nice and flat top and when we take it out from the oven so now it’s.
Ready to be baked at 170° for 20 to 25 minutes it’s all depend what kind of oven you’re using convection static modular the most important is when it’s baked you have to put a knife and when the knife is coming out completely dry that mean it’s done.
So my sponge now it’s almost baked I’m going to check by controlling with a knife the blade of the knife I’m going to put my blade of the knife inside the sponge and then if it’s coming out dry that’s mean my sponge is perfectly cooked and we let it cool down outside to just make sure that we have very smooth and flat that’s your fast so I’m.
Going to check by putting and it’s beautiful my knife is completely dry my cake is baked and it’s time to let it cool down for the next step for Inca tender chocolate sponge I use C guara concentrated dark chocolate very low in Cocoa Butter the reason why I use it because it gives you an amazing texture because it’s very low in cocoa.
Butter and very intense flavor because it’s concentrated dark chocolate and this is the best option if you want to have nice intensity nice Aroma and very low in cocoa butter to have something very tender and moist as you can see on the bag they mention K guara the percentage of cocoa is 80% but you see on the top there is p 125 P it’s coming.
From power and 125 is mean 125% so the power of this chocolate because is concentrated is 12 125% if you don’t have the product you can use any dark chocolate High high intensity like guara 70% or aruani 72% on any dark chocolate with high intensity and good aroma I’m going now to take a plastic wrap and just cover my sponge like this.
This is to keep the maximum of humidity inside my cake and we’re going to put it in the fridge overnight what’s going to happen is that the cake will absorb humidity from the fridge and then all the humidity inside the cake will remain inside because we cover while it’s still warm and the cake.
Will be extremely moist with this technique if you don’t do this step you can use the sponge on the spot or directly you have to let it cool down of course but if you do that that will give you a better texture and you will add more humidity inside and then it will be more flavorful.
