bez glutena biskvit blagdani čokolada lješnjaci torte

What’s for dessert ?: Gluten Free: Triple Chocolate Cake

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Lately, I often see tall cakes of small diameter, so as a cake for the New Year, I decided to make just one. The choice fell on this recipe, somehow the turbo chocolate cake seemed like a great choice to me. The bonus was that gluten-free flour was used in the recipe. Buttercream, ie butter and powdered sugar cream, I decided to replace with a much tastier cream and enrich everything with roasted hazelnuts. The cake is very tasty, I just don’t like the shape, it would have been better if I had baked it in a larger mold so the ratio of biscuit and cream would be the same. But until you try, you don’t know 🙂

Dark chocolate biscuit

  • 3 eggs (room temperature)

  • 200 g of sugar

  • 210 g of dark chocolate chopped into pieces

  • 150 g of melted butter

  • 120 g Schar Mix B gluten-free flour

  • 65 g of toasted ground hazelnuts

  • 30 g cocoa

  • 1 1/2 teaspoon baking powder

  • a pinch of salt

  • 90 ml milk (room temperature)

  • 90 ml of hot water

Mix eggs with sugar. Add the melted chocolate and butter (make sure they are not too hot) and mix until the mixture is combined. Add sifted flour, cocoa and baking powder and hazelnuts and a pinch of salt and mix briefly. Add the soft and water and mix until the mixture is combined. Pour into a cake tin lined with baking paper and bake in an oven preheated to 180 ° C. If you make the mixture in a 20 cm diameter mold, bake for about 55 minutes. If you work in a classic 26 cm diameter mold, the baking time will be shorter (check with a toothpick if it is baked). Remove the baked biscuit from the oven, after 5 minutes remove the mold and allow the biscuit to cool completely on the rack.

Milk chocolate biscuit

  • 3 eggs (room temperature)

  • 150 g of sugar

  • 210 g of milk chocolate chopped into pieces

  • 150 g of melted butter

  • 180 g Schar Mix B gluten-free flour

  • 65 g of toasted ground hazelnuts

  • 1 1/2 teaspoon baking powder

  • a pinch of salt

  • 90 ml milk (room temperature)

  • 90 ml of hot water

Mix eggs with sugar. Add the melted chocolate and butter (make sure they are not too hot) and mix until the mixture is combined. Add sifted flour and baking powder and hazelnuts and a pinch of salt and mix briefly. Add the soft and water and mix until the mixture is combined. Pour into a cake tin lined with baking paper and bake in an oven preheated to 180 ° C. If you make the mixture in a 20 cm diameter mold, bake for about 55 minutes. If you work in a classic 26 cm diameter mold, the baking time will be shorter (check with a toothpick if it is baked). Remove the baked biscuit from the oven, after 5 minutes remove the mold and allow the biscuit to cool completely on the rack.

White chocolate biscuit

  • 3 eggs (room temperature)

  • 100 g of sugar

  • 210 g of milk chocolate chopped into pieces

  • 120 g of melted butter

  • 180 g Schar Mix B gluten-free flour

  • 96 g toasted ground hazelnuts

  • 1 1/2 teaspoon baking powder

  • a pinch of salt

  • 90 ml milk (room temperature)

  • 90 ml of hot water

Mix eggs with sugar. Add the melted chocolate and butter (make sure they are not too hot) and mix until the mixture is combined. Add sifted flour and baking powder and hazelnuts and a pinch of salt and mix briefly. Add the soft and water and mix until the mixture is combined. Pour into a cake tin lined with baking paper and bake in an oven preheated to 180 ° C. If you make the mixture in a 20 cm diameter mold, bake for about 55 minutes. If you work in a classic 26 cm diameter mold, the baking time will be shorter (check with a toothpick if it is baked). Remove the baked biscuit from the oven, after 5 minutes remove the mold and allow the biscuit to cool completely on the rack.

Cream of three types of chocolate

  • 400 g sweet cream

  • 120 g powdered sugar

  • 500 g mascarpone

  • 100 g of melted dark chocolate

  • 100 g of melted milk chocolate

  • 100 g of melted white chocolate

Mix the sweet cream with the addition of powdered sugar into the whipped cream. Add the mascarpone and mix briefly on the lowest speed. Divide the mixture into three equal parts. Add one type of melted chocolate to each part and mix well.

If necessary, flatten the cooled biscuits so that the top is flat and all biscuits are the same thickness. Place a dark chocolate biscuit on a serving tray and coat with dark chocolate cream (save some of the cream to coat the outside of the cake). This is followed by a milk chocolate biscuit topped with milk chocolate cream (save part of the cream to coat the outside of the cake). The last is a white chocolate biscuit that you coat with white chocolate cream and immediately coat the outside of the white chocolate biscuit as well. Use the remaining milk and dark chocolate creams to coat the outside of the remaining biscuit. If the cream is too soft to smooth it, put the cake in the fridge for about 15 minutes and then smooth the cream. Put the cake in the fridge overnight.

Decoration

Heat the sweet cream to boiling and pour over the chopped chocolate. Let stand for 2 minutes, then stir until the mixture is even. The mixture will start to squeeze when standing, so check the situation every now and then. After about 5 minutes it should be much thicker but still liquid enough. Put it in a freezer bag and cut off a small part of the edge (pastry bags have too big an opening). Take the cake out of the fridge and start pouring the chocolate along the edge in a thin stream to make a decoration. Because the cake is cold, the chocolate will squeeze immediately and will not leak to the bottom. Pour the remaining chocolate over the top of the cake. Store the cake in the refrigerator and leave it at room temperature for about 15 minutes before serving.

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