Glutenvrije chocoladetaart

recipes baking gluten free cakes

To get right to the point, this gluten-free chocolate cake is perhaps the best cake I have ever made. Boyfriend couldn't get enough of it and even at the office people were screaming for the recipe right away. Good sign! And it was so delicious, in fact, that I now think I'm going to make this chocolate cake as dessert for Christmas after all. Everyone likes this, so it can't go wrong. And that's the perfect Christmas dessert right?

Recipe

Gluten-free chocolate cake

A deliciously creamy cake with chocolate, vanilla and raspberries.

Course	Dessert, dessert
Kitchen	Dutch
Servings	8

Preparation time

Preparation time	30 min
Time in oven	50 min
Cooling time	30 minuten (of 10 minuten in de vriezer)
Total	1 hr 20 min

Equipment

sauce pan
Springform for pies
Hand mixer or hand blender

Ingredients

150 grams of gluten-free cookies
60 grams of butter or coconut oil
80 grams of dark chocolate
60 grams of coconut blossom sugar
60 grams of butter
80 grams of almond flour
1 teaspoon vanilla extract
2 eggs
100 grams of frozen raspberries

How to make gluten-free chocolate cake?

First, bake enough gluten-free cookies using my recipe. Of course, you can also use ready-made (gluten-free) cookies. But making your own is of course much more fun and delicious!
Melt 60 grams of butter in a pan and add the 150 grams of crumbled cookies. Meanwhile, grease a small springform pan with some oil or butter. Then spread the butter/biscuit mixture over the bottom and press well. Put in the refrigerator for at least half an hour or in the freezer for just 10 minutes.
Continue with the chocolate layer. First, separate the eggs and keep yolks and whites separate. Beat the yolks together with the coconut blossom sugar until creamy.
Now in the saucepan melt the chocolate together with the other 60 grams of cream butter. Be careful not to let it boil or get too hot; then the chocolate will become bitter.
Beat the egg whites to peaks.
Mix the almond flour, sugar mixture and vanilla extract together with the beaten egg whites into the melted chocolate. Then spoon the raspberries into the batter. Remove the base from the refrigerator and add the chocolate mixture to it.
Bake in the oven for about 45-50 minutes; the inside of the cake remains a bit creamy. Hmm, enjoy!

Cooking mode Prevents your screen from going to sleep

I saw the recipe for this gluten -free chocolate cake come along online and I have adjusted it slightly to my own taste. I thought it would be nice to bake with a butter again for a change, but you can also replace it with coconut oil. You can also use a different type of flour than almond flour, but the taste of almond flour is a perfect addition to the chocolate; It will be a kind of Nutella. Need I Say More?

In front of the soil I baked thebuckwheat flourWith an extra teaspoon of raw cocoa powder through it; They are simple, gluten -free and without refined sugar. Of course you can also use ready-made cookies if you have less time, pay attention to the ingredients. Not in the mood for raspberries? You can also replace these with a different type of fruit. I would go for red fruit, since that forms a good combination with the rest of the ingredients.

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Springforms

Mixing Bowl

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