Gluten free Chocolate cake
Together with Elle & Vire Professionnel, we traveled across the country to the laboratories of the best pastry chefs to see how they organize their work and to have them prepare a signature dessert for us.
In the first episode, we go to Craiova to visit Mihaela Ruxanda from "I Love Cakes," who shows us a gluten-free cake recipe with walnuts, cream cheese, and chocolate. A delight!
For an 18 cm Cake, Approximately 3 kg
For a 60x40 cm sponge:
For other pan sizes, use the recipe calculator.
750 g Sugar
600 g Water
Place them in a pot and boil for 3 minutes.
750 g Walnuts
Add finely ground (or chopped) walnuts and continue boiling for another 2-3 minutes.
90 g Cocoa Powder
Stir in the cocoa powder, mix well, and let it cool to room temperature.
18 Eggs
Once the mixture has cooled, add the eggs one by one, mixing with a whisk after each addition. Pour the batter into a 60x40 cm pan and bake at 175°C with ventilation for approximately 18 minutes.
Cream Cheese Filling:
400 g Butter
500 g Powdered Sugar
Beat the softened butter (room temperature) until it lightens in color, then add the powdered sugar and mix thoroughly.
800 g Cream Cheese
Add the room-temperature cream cheese in two stages, mixing well after each addition.
100 g Dark Chocolate
Divide the cream into 1/3 in a separate bowl and 2/3 in the stand mixer bowl. Melt the dark chocolate and mix it into the 2/3 portion for a smooth consistency.
Assembling the Cake:
After baking and cooling, cut four 18 cm layers from the cake base. Fill the layers as follows:
First layer: Chocolate cream + a sprinkle of toasted, chopped walnuts
Second layer: Plain cream cheese + compote cherries
Third layer: Chocolate cream + a sprinkle of toasted walnuts
Use the remaining chocolate cream to coat the cake, then refrigerate for 6-8 hours.
Chocolate Ganache:
200 g Cream
200 g Dark Chocolate
Heat the chocolate and cream together to make a ganache, then decorate the cake. We also had some leftover chocolate cream, so we piped a few swirls on top. 😊
