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Valrhona Guanaja Chocolate Cake (Gluten-free)

A moist and gluten-free cake that's sure to please.
Course: Dessert
Cuisine: French
Keyword: Cake, Confections
Difficulty: Intermediate
Brand: Valrhona
Dietary: Gluten-Free

Equipment

  • Oven
  • Whisk
  • Utensils
  • Baking Sheet
  • Mold

Ingredients

Instructions

  • Mix the eggs, honey, and sugar without whisking.
  • Sift together the rice flour, starch, and 20 g Valrhona Dutched Cocoa Powder, then add to the mixture along with the almond flour and baking powder.
  • Next, add the cream.
  • Finally, add the 45 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves and melted butter.
  • Pour the batter into the molds lined with baking paper, then use a buttered scraper to make a cut lengthwise up the cake to aid the baking process.
  • Bake at 320°F (160°C) for about an hour. Check the cake is fully baked by inserting a knife into the center.
  • If it comes out clean, the cake is done.
  • Place the cake on a rack and leave it to cool.