Gluten-Free Chocolate Cake

08/11/2016
Topato
fromTopatoNovice340456955
"A chocolate wonder without an ounce of gluten. What more could you want from a cake?"
Preparation45 min.
Cooking50 min.
Тotal95 min.
Servings12
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Ingredients

  • for the base
  • water - 1 cup
  • sugar - 3/4 cup
  • butter - 9 tbsp
  • dark chocolate - 18 oz (510 g) (52% cocoa)
  • eggs - 6
  • for the ganache
  • cream - 1 cup
  • dark chocolate - 8 oz (230 g) (52% cocoa)
  • raspberries - for garnishing
  • blueberries

Preparation

This cake is suitable for people on a gluten-free diet and those allergic to gluten. It's also a real temptation for all chocolate lovers.

Boil the sugar and water into a syrup. Melt the chocolate and butter in a water bath and add the syrup to them.

Let the mixture cool a little and add the eggs to it. Pour the mixture into a baking form laid out with baking paper on its bottom and sides.

Bake in a water bath at 302°F (150 °C) for 40 min. - it's best if the water for the water bath is boiling.

Let the cake cool well in the baking form. Take the cake out using baking paper and invert it into the same form.

Make the ganache by melting the chocolate and cream in a water bath until you get a smooth and shiny mixture. Pour the ganache over the cake and decorate with the fruits. Leave it in the fridge overnight.

To get it out of the form, run a hot knife along its edges. Just dip the knife in boiling water for a few seconds. Cut it into slices with the hot knife.

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