Today, I made a rich and soft chocolate cake without any flour. It is a gluten-free chocolate cake. It is creamy and delicious sweet that is healthy at the same time.
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Put dark chocolate, heavy cream and unsalted butter into a bowl and melt it over hot water.
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Add yolk, sugar, and vanilla extract into a bowl and whisk it. It turns into an ivory color and stirs until the volume increases.
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Add cocoa powder and a pinch of salt and mix.
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Add chocolate mix to this mixture and mix properly.
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Whip the egg whites with a hand mixer. Add sugar in 3 batches and whip. Whisk for 2 minutes at low speed.
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Add the meringue to the chocolate mixture.
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Pour the dough into a baking tray and fill it from the corners.
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Make the dough flat and wipe the edges.
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After preheating the oven to 365 °F/185 °C, bake at 347 °F/175 °C for 11~13 minutes.
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Rich Real Chocolate Cream: Mix cocoa in hot cream.
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Add dark chocolate and unsalted butter into a bowl and add the cocoa mixture. Put it over hot water and melt the chocolate.
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Add whipped cream (80%)to this mixture. Put the cream into a piping bag.
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Take out the dough from the oven. Cut the edges. Cut into 6 equal pieces.
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Put syrup on the top of one of the pieces of the dough.
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Take the piping bag and put the cream on the cake as per the video. Spread it evenly and add the following layer of the cake and repeat the same process until the end.
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Finish with the cream on the top and sides. When done refrigerate for 1-2 hours.
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Mix water, sugar, and corn syrup and heat. Syrup temperature 217.4 °F/103 °C.
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Add melted gelatin and mix.
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Add melted dark chocolate and mix.
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Sift it through a sieve.
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Pour the glaze on the cake. Glaze use temperature of 86 °F/30 °C.