Indulge in a guilt-free treat with this Flourless Double Chocolate Cake recipe. No added sugar and gluten-free, it’s a decadent dessert anyone can enjoy.
Decadent and Guilt-Free: Indulge in a Flourless Double Chocolate Cake
Indulge in the decadent and unforgettable flavor of a flourless double chocolate cake, made with rich semisweet chocolate, almond flour, and a hint of tonka bean for a unique twist. This dense and moist dessert is a true showstopper, perfect for any special occasion or just as a treat for yourself.
The strawberry and ruby chocolate ganache topping adds a fruity and tangy contrast to the rich chocolate cake, creating a perfect balance of flavors. With each bite, you’ll experience a burst of sweetness and creaminess that will leave you wanting more. Decorate with edible flowers for a stunning presentation that will impress all your guests.
Decadent and Guilt-Free: Indulge in our Flourless Double Chocolate Cake – A Sugar-Free, Gluten-Free Delight
Hey everyone in this video I’m showing you how to make a beautifully fragrant moist and creamy double chocolate cake with Tonka and strawberries and it’s 100% glutenfree because it doesn’t contain any wheat flour at all so let’s get to it in my double bottom pot I have 100 G of butter 60 mL of whipping cream and to.
That I’m adding 60 mL of full fat milk grate a whole tonka bean on top of the other ingredients if you don’t have access to tonka beans you can use a whole vanilla pod The Taste and Aroma won’t be the same of course but you’ll still make a delicious cake and that’s what matters keep stirring at all times to avoid the milk from sticking to the.
Pot and when you notice bubbles on the surface cut the heat keep stirring for a minute or so and then add 150 g of semi sweet chocolate now just cover the chocolate with hot liquid and let it sit like this for 2 minutes then you can start stirring gently and you’ll notice that the chocolate melts very quickly keep stirring gently until.
You have a very shiny and fluid ganach now just leave the ganache to cool down a bit until we prepare the rest of the batter in my bowl I have three large eggs at room temperature just mix these on low speed until they fro up a bit and then add 25 G of ariol and 25 G of xylol each mix on high speed for about 8 minutes until the.
Eggs more than double in volume and then slowly pour in 20 ml of grape seed oil after you add the oil turn the speed of the mixer down to a minimum and continue mixing like this for a minute by doing this the cake will rise more evenly and won’t collapse once it’s baked and now let’s move on to the dry.
Ingredients 100 G of almond flour 20 G of black cocoa powder and a tiny pinch of salt I prefer to use a very small whisk to mix these together then scatter this dry mixture directly over the fluffy eggs take the spatula from the chocolate pot and start folding the dry ingredients into the egg.
Mixture it’s best if you move as quick as you can here and when you have a homogeneous mixture that looks like this it’s time to add about a third of it to the warm chocolate so just use your spatula to dollop some batter into the warm chocolate by doing this we ensure that the cake will have as much volume as.
Possible this step makes the chocolate lighter and easier to incorporate into the batter it also ensures that the cake Rises and keeps its volume after you mix thoroughly you can add this mixture to the rest of the bowl pour it over the spatula over the entire surface of the batter this way it won’t sink right to the bottom and it will be.
Easier for you to fold it in again it’s best if you work fast here because you don’t want to lose that volume as soon as your batter is homogeneous put it into an 18 cm silicone mold and if you don’t have one use a spring form pan just make sure you grease and line it with parchment paper make sure you scrape the bowl so.
You don’t waste anything and then bake the cake for 50 minutes in a preheated oven at 150 C even though the surface seems kind of cracked don’t worry the cake isn’t dry let it cool down to room temperature in the mold you’ll notice that it shrinks a little and that’s to be expected while I flip it onto my serving platter.
I’d really appreciate it if you give this video a thumbs up and hit that subscribe button it really means the world to me thank you and if you use the spring form pan just unlatch the ring peel away the parchment paper and Slide the cake onto the platter that’s it now line an adjustable cake ring with.
Acetate sheet if you don’t have this return the cake to the spring form pan and line only the sides with parchment paper now carefully place the lined ring around the cake close the ring or tighten it so the cake is perfectly sealed in my double bottom pot I have 220 G of strawberry puree 30 m of.
Whipping cream and 5 ml of lemon juice mix these over low heat and when you notice bubbles breaking the surface add 20 G of butter then cut the heat and stir continuously and after the butter melts add 200 g of Ruby chocolate just cover the chocolate with the hot liquid and let it sit like this for 2.
Minutes and after this time has passed start stirring gently without incorporating any air you’ll obtain a beautiful deep pink strawberry and Ruby chocolate ganache in no time pour this gorgeous Ruby chocolate ganache directly over the cake and don’t forget to scrape the sides and bottom of the pot isn’t that color.
Amazing now shake the platter so that the air bubbles rise to the surface take a toothpick and pop them let the ganach cool down to room temperature and then refrigerate the the cake for at least 6 hours after that it’s time to take it out of the fridge first release the ring and remove.
It carefully this is very easy to do because of the acetate sheet and then carefully peel away the acetate sheet itself because the ganache is very fluid when you pour it it’s very likely that it runs between the acetate and the uneven sides of the cake but that’s perfectly fine after all it’s a.
Homemade dessert it’s supposed to look like that I can’t believe I just said that but the perfectionist in me just had to have his way so I smoothen the sides just a little bit decorate the cake with edible flowers and petals I used corn flowers forget me knots and pansies the cake slices is easy and is.
Amazingly delicious it also keeps very well for several days in the fridge though I seriously doubt it’ll last that long I hope you give this recipe a try and let me know in the comments below how it turns out for you until next time dessert lovers
