Glutenvrije Chocoladetaart

Recipes Baking Cakes

I got this recipe from Mannin. I tweaked it slightly so the cake fits my eating pattern. I replaced the butter with coconut oil and the vanilla sugar with vanilla extract. I also left out the whipped cream to serve with it. So I got to work. The recipe consists of relatively few ingredients — six to be exact — and I personally always prefer that to an endless list of requirements. It always leaves me a bit demotivated, but maybe that's just me.

Recipe

Gluten-free Chocolate Cake

A simple recipe with no fewer than six ingredients. And this cake is also gluten-free and free of refined sugars. Yum!

Course	Snack
Kitchen	Dutch
Servings	10

Preparation time

Preparation time	15 min
Time in oven	15 min
Total	35 min

Equipment

Oven
Round cake pan
Small saucepan
Heatproof bowl
Mixing bowl
Whisk
Spatula

Ingredients

80 grams dark chocolate (Vivani 92% cocoa – sugar-free)
2 tablespoons cocoa powder
1 teaspoon water
100 grams coconut oil
2 eggs, separated
175 grams almond flour
1 tablespoon vanilla extract
some coconut milk to make the melted chocolate a bit sweeter (+/- 100 ml)

Gluten-free Chocolate Cake recipe

Preheat the oven to 180°C
Grease a shallow round cake pan of 20 cm with some coconut oil
Fill a small saucepan with a layer of water and set it over low heat. Place a heatproof bowl in this small saucepan and make sure the bottom just doesn't touch the water. Put the chocolate in (in pieces) together with the coconut milk and a teaspoon of water. Keep stirring.
Add the coconut oil to the chocolate and let it fully melt. Then add the almond flour, the cocoa powder, the egg yolks and the vanilla extract.
In a separate bowl, whisk the egg whites until they hold peaks and then gently fold them into the chocolate mixture. Pour this mixture into the cake pan and put it in the oven for about 15 minutes (note: every oven differs in temperature and time).
Garnish with some toasted flaked almonds and optionally some whipped cream (if you can eat dairy).
Serve on gabaksborkjes with dessert forks to fully enjoy each bite. And keep believing that chocolate makes you happy — we do too!

Cooking mode Prevents your screen from going to sleep

So, first melt the chocolate over the lowest possible heat, au bain-marie (in a bowl over very gently simmering water). Basically the rest of the ingredients go in there — the almond flour, the coconut oil, the egg yolks (keep the egg whites aside) and the vanilla extract — and that's about it. I found the chocolate cake ultimately a bit too pure in flavour, even quite bitter. This is therefore not due to Mannin's recipe — just to the fact that I used 92% cocoa chocolate. The next time I bake this Gluten-free Chocolate Cake, and I certainly will and soon, I'll add some coconut milk to the chocolate.

I should say that I prefer to work with Vivani 92% cocoa. It uses coconut blossom sugar, an unrefined sugar that still retains almost all of its nutritional value. Mannin uses 75% cocoa in her recipe, so that's a little less pure. That slightly tones down the chocolate's intensity. Finally, I garnished the chocolate cake with some toasted flaked almonds, which is also very tasty with it. All in all, I think it's a fantastic recipe!

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