Chocolate cake is a little sin we like to indulge in from time to time. If you like this classic dessert, know that now you can enjoy it in a lighter version thanks to our gluten-free chocolate cake recipe. Take advantage of it for a party, an evening or, quite simply, to please yourself without feeling remorse !
Discover our gluten-free chocolate cake recipe
In the following lines, we first give you the list of ingredients and the instructions for making this cake. Next, we’ll talk about what makes a great dessert and share some tips with you when it comes to choosing ingredients and preparing them..
How to Make a Gluten and Flour Free Chocolate Cake
For a flourless cake of 10 portions
Ingredients
- 11 tablespoons unsalted butter, at room temperature, cut into pieces divided
- 85 gr or 2/3 cup plus 1 tbsp unsweetened cocoa powder, divided
- 300 gr of semi-sweet or semi-sweet chocolate (50 to 64% cocoa), finely chopped
- 6 large egg yolks
- 1/2 teaspoon espresso powder
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 200 gr of granulated sugar
- Melted chocolate, for serving
- Ice cream, for serving
Also to prepare:
- a mold
- a microwave oven bowl and another to mix
- a whip
- your electric mixer or food processor
- a silicone spatula
- a cooling grid
Preperation
We start making this chocolate cake recipe by preparing the oven. Preheat the oven to 180 ° C. Place a rack in the center of the oven and heat to 180 ° C.
We then proceed to the preparation of the dough. Prepare the pan by brushing 1 tablespoon of butter on the bottom and on the sides. Sprinkle with 1 tablespoon of cocoa powder. Distribute the cocoa evenly over the buttered surfaces, removing any excess in the sink. Set aside the mussel.
Melt chocolate by placing the remaining 10 tablespoons of butter and chopped chocolate in a large microwave-safe bowl. Microwave on high power for 15 seconds, stirring occasionally, until butter and chocolate are completely melted, 45 to 60 seconds total. Let cool until the chocolate is hot, but not very hot, it will take about 2 to 3 minutes.
Combine chocolate and other ingredients, whisking egg yolks into cooled chocolate mixture. Sift the remaining 2/3 cup cocoa powder, espresso powder and salt. Add the vanilla and whisk to combine well.
Prepare the egg whites
Begin beating the egg whites by placing the egg whites in the bowl of a mixer. Beat on low to medium speed until egg whites are broken and frothy, 15 to 20 seconds.
Add cream of tartar and beat on medium speed until the whites form peaks, about 45 to 90 seconds.
Beat to form steep peaks. With the mixer on medium speed, gradually add the sugar and beat until you have created shiny, stiff peaks that stand on their own when the mixer is lifted, about 1 to 2 minutes.
Add the whites to the batter, whisking about 1/4 of the whipped egg whites into the chocolate mixture. Then, with a silicone spatula, gently scoop up the remaining egg whites in the batter. With the same spatula, collect with a little dough and turn very gently. Repeat until the egg whites no longer show any traces.
Bake the cake
Pour the batter into the prepared pan and smooth the top with a silicone spatula. Bake in the preheated oven until the cake has doubled slightly in the center and is firm enough that it will not move when the pan moves for 34 to 37 minutes. The top will have formed an extremely fine but noticeable crust.
Note: the cake will come off the pan as it cools. Do not cook until it comes loose in the oven. Cool completely on a wire rack for at least 1 1/2 hours. Remove the mold and serve with melted chocolate and ice cream if desired.
How to cut and serve the gluten free chocolate cake
Once the chocolate cake recipe is made, you should cut the dessert to serve it. The technique is not always obvious to a beginner or to someone used to carving pies and sweet dishes made from flour. For this, we add some tips on this point.
For starters, note that a flourless chocolate cake that is fresh will be easier to cut. If you want to make a perfect slice, cut the cake slightly cool. Regardless of the temperature, always cut with a long, thin knife that is dipped in hot water. Dip the knife in water before moving on to each subsequent slice. Don’t forget to wipe down its surface before slicing again.
Why choose this gluten and flour free cake ?
Eating gluten-free was for a long time something you did out of necessity, for example, if you were intolerant of the ingredient. Today more and more people are trying gluten-free recipes, and even baker’s bread and classic pasta are not eliminated from their diet..
Eat more varied and lighter
In other words, we can very well try a gluten-free cake to eat more varied and a little lighter. Gluten-free recipes are sometimes also lighter, especially because they do not contain flour.
What we love about this gluten-free chocolate cake recipe is that it really doesn’t contain any flour. Incredible as it sounds, this is not the case with all the cakes that can be found on the web. Some ask for a tablespoon or two of flour even though they are offered as gluten-free recipes.
A truly versatile flourless cake
What is even more impressive is the versatility of this cake. This is ideal for a party or a convivial meal that brings together people with different lifestyles and varying dietary needs..
The flavor of chocolate is even more remarkable
Immediate consequence of the fact that this chocolate cake recipe is prepared without flour: the chocolate flavor is much stronger. The cake is lighter, but also richer than most similar chocolate dessert recipes.
Here are some good reasons to make this gluten-free chocolate cake recipe. !
What is gluten and why eating gluten free once in a while can be good for digestion ?
As we said, lately gluten free recipes are really very popular. More and more people want to try desserts or savory dishes that do not contain this ingredient. They generally find that gluten free can help them fight digestive and stomach problems or, quite simply, they will feel better and less bloated..
If the decision to eat gluten-free is not imposed on everyone, that does not mean that we do not have the freedom to taste recipes of varied desserts without flour for their lightness and to discover new flavors. And since it is important to know what you are eating, we are sharing with you some practical information on gluten and its effects..
What is gluten ?
Gluten is a composite of gliadin and glutenin. It is the active protein that makes the flour sticky enough for it to rise, which is, in turn, necessary for the realization of a good part of the recipes for savory or sweet baked goods. The more gluten there is in a seed, the more the flour made from that seed will double in volume.
What are the effects of gluten on digestion ?
In the case of certain diseases, the consumption of gluten can cause an inflammatory reaction and cause effects on the intestinal system. Gluten can cause many digestive difficulties. It can be responsible for problems like diarrhea, constipation, bloating, pain and damage to intestinal tissue..
Some research shows that people with inflammatory bowel disease find that they don’t do well when they eat gluten.
Currently, many people who do not suffer from such illnesses are embarking on a gluten-free diet. Eliminating gluten entirely from your diet is not mandatory at all. You can very well decide to try more varied recipes to test the effects on your body..
Which seeds contain gluten ?
All seeds and flours are gluten-free. If you have to follow a gluten-free diet, you probably know that it is present in only some of the flours. The most widely used flours that contain gluten are: barley, rye, oats, wheat and spelled.
Note, however, that oats do not contain gluten on their own. On the other hand, it is often cultivated near seeds which contain it. It is also sometimes stored or transported with seeds of this type. For this reason, people who want to eat gluten-free usually choose to purchase certified gluten-free oats..
The most well-known seeds that are gluten-free are quinoa, amaranth, rice, buckwheat and millet.
Some important details for a gluten-free diet
Eating gluten-free isn’t necessarily a way to lose weight, nor is it eating low-carb foods or eating only whole fat. Below we explain the why of these three points.
A diet low in gluten or gluten free at all does not mean weight loss. That’s an idea we often seem to get these days. However, it is important to know that gluten-free meals are not directly linked to weight loss except that you limit the intake of baked goods and you may feel less bloated..
To add to this, it should be noted that diets low in gluten are not low in carbohydrates either. In fact, all grains are fairly high in carbohydrate foods. Limiting the intake of grains that contain gluten to eat more grains that do not have gluten therefore does not mean eating carbohydrates !
Finally, it is essential to know that all the seeds sold in stores do not have the same qualities. Those who are trying to eat a gluten-free diet often opt for whole-grain meals. However, in some cases, products sold commercially that are presented as whole seeds contain only part of the seeds..
Eating only these kinds of products can result in weight gain and bowel problems, among others. It is therefore important to always inquire about the content of the seed-based products you buy.
Tips and tricks for making a flawless chocolate cake recipe
Now that we have seen how to prepare this gluten-free chocolate cake recipe and why it is a great dessert idea for all occasions, let’s discover together some tips and advice to make it even easier and without any difficulty. They will be useful to you especially if you do not have a lot of experience in the preparation of desserts..
Cocoa powder, an essential ingredient for a gluten-free chocolate cake recipe
Cocoa is the main ingredient in our gluten free chocolate cake recipe. This is reason enough to start this list of tips and advice with a few points about this ingredient. !
Cocoa powder is a rather mysterious baking ingredient. Yes, it’s a dry ingredient, but it’s not quite flour, not quite starch, and not quite chocolate. So what is it ? The answer is simple: it’s powdered roasted and dried cocoa beans. In no case is it not a flour substitute.
What are its properties? Cocoa powder has three important properties for making this gluten-free chocolate cake recipe. It absorbs some moisture, but that’s mostly to boost the flavor. It also adds an underlying bitterness which is typical of all chocolate based desserts and finally it highlights the sweetness of the sugar..
So how to choose the best cocoa powder for your cake ?
If you’ve never tried baking desserts and pastries, this is one important thing you should remember. Dessert recipes often require the use of high quality ingredients. So now is not the time to quibble with the selection of your products !
This is precisely the case with this chocolate cake recipe. This is so for a very simple reason: the recipe does not require a lot of ingredients, so it is essential to use few products but of very good quality. !
Cocoa powder is mainly available in two options: natural cocoa powder or that obtained by chemical processes (alkalized). The alkalized cocoa has been processed to neutralize its natural acidity. There are variations depending on the brand as well, but it usually depends on the taste and fineness of the powder. For this reason, it is advisable to always carefully read the type of cocoa required for the recipe. Substituting the two types of powders may result in a different texture or taste than what you are looking for.
What type of cocoa powder do you prefer? There are some recipes that allow the use of both types of powder, to the taste of the dessert maker. This is the case with our chocolate cake recipe. So, in this recipe, you can give preference to the sweet or bitter version, depending on your preferences. This is because this chocolate cake recipe does not use baking soda or baking soda. Both cocoas will work perfectly well !
How to make a lighter chocolate cake ?
The key to a lighter chocolate cake recipe is baking the egg whites. It is this which gives lightness to cooked products. You can quickly and easily whip the eggs in an electric mixer or food processor.
How to separate the eggs ?
The best way to whip the egg whites is to separate them from the yolks. Note that eggs separate best when they are cold, rather than at room temperature. To make it easier for you, separate the egg whites just after removing them from the refrigerator. This is the key step in any recipe that involves whipping the egg whites !
How to properly fold sugar and egg whites ?
Mixing two ingredients well, such as sugar and egg white, is also called a folding. Folding is a method of adding whipped egg whites to your batter, which allows the whipped air to be fully incorporated into the cake. It’s also a way to make the dessert even lighter and more delicate.
If you don’t have a lot of experience in this area, don’t worry. We also have a little tip for this! First, we recommend that you use a large bowl and a soft, wide-sided spatula. Then, when it comes to recipes that require adding sugar to the beaten egg whites, the pastry chef’s turn is to add it very slowly, just before the soft peaks form..
Either way, don’t worry too much about folding the egg whites! After all, you don’t risk anything. If the texture is too dense, you can simply give your cake another name. Present it as a fudge and serve with pride !
