My cravings for chocolate, sweetness and warmth have officially peaked lately. Who doesn't need chocolate when we have Autumn outside..?! Coming home from a long day spent at work or school is so much better when you know a chocolate cake is waiting for you. I have spent the last weeks on trying out different recipes and soon you will see some results of those trials here. Going on the gluten free diet is not an easy thing, when one was used to baking cakes and cookies all the time. Now I am trying to figure out the ways to make everything I love most in the gluten free way. Hopefully I will succeed with at least some of my favourite things. For now, I am leaving you with this chocolate cake, which definitely has the best chocolate mousse frosting I have ever tried. It is so delicious and so easy to work with while decorating the cake! You have to try it out.
Ingredients:
Cake base:
4 eggs
100 g sugar
80 g rice flour
50 g cornstarch
1 teaspoon baking powder
pinch of salt
Chocolate mousse:
100 g milk chocolate, chopped
100 g dark chocolate, chopped
300 g softened butter (lactose free) + a tiny bit of salt, or you can use the salted butter
90 g powdered sugar
1/4 teaspoon vanilla powder
pinch of salt
Tiny meringues:
2 egg whites (around 70 g)
pinch of salt
130 g sugar (crystal or powdered)
pinch of cocoa powder
Preparation:
Cake base (16 cm baking form)
1. Preheat the oven to 180 degrees, top and bottom heat.
2. Separate the egg whites and egg yolks.
3. Beat the egg yolks with around 40 g of sugar in a bowl.
4. In a separate bowl beat the egg whites until half stiff then add a pinch of salt and the remaining sugar, beat until stiff.
5. Gently fold in the egg yolks into the beaten egg whites, preferably using a wooden spoon.
6. Sift in the flours and the baking powder in three portions, mixing gently (by hand, not with a mixer).
7. Line the base of the baking form with baking paper and pour in half of the batter. (If you have 2 baking forms, bake them together at the same time. I only have one, so I had to do this twice)
8. Bake for around 25 minutes. Then switch off the oven and open the oven door slightly, letting the cake cool down slowly. When it is colder take it out and remove from the baking form.
Chocolate mousse frosting
1. Melt the chocolate in a double boiler. Set aside until it reaches room temperature.
2. Beat the butter until very pale and fluffy, then add sugar, salt and vanilla powder and beat together.
3. Add the chocolate and beat for another 3-4 minutes until the mousse gets fluffy.
Meringues:
1. Preheat the oven to 140 degrees and line a baking plate with baking paper.
1. Put the egg whites in a dry mixer bowl, add salt and beat until almost stiff.
2. Gradually, still mixing add sugar, spoon by spoon.
3. Beat the mixture until the structure is smooth. If using crystal sugar, it might take a while before it melts, so the beating process takes some time.
4. Put a tiny bit of the cocoa powder on the sides of the confectionary sleeve (inside), fill in the sleeve with the beaten egg whites and create small meringues (the shape will differ depending on the cake tip you're using).
5. Bake for around 50 minutes, then turn of the oven and leave them to cool down, before removing from the baking form.
Inspiration:here
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