Gluten free chocolate cake with ganache is a decadent, delicious and moist chocolate dessert. So incredibly tasty, it’s a crowd pleaser!
These gluten free chocolate cake with ganache are very soft and they smell like cocoa and an early spring afternoon.
Delicious and elegant in their appearance, they are unexpectedly simple and quick to make. Perfect to give or serve to a romantic dinner daye together with a few strawberries and a glass of sparkling wine. In fact, I baked them for my lovely boyfriend.
It is nothing more than a very classic and timeless molly cake, but so incredibly delicious!
You will need:
Let’s bake the base for our gluten free chocolate cake with ganache
- 2 eggs
- 160g of sugar
- 130g of gluten free all purpose flour
- 30g of cocoa powder
- A tsp of vanilla extract
- 160ml of whipping cream
- 10g of baking powder
Whisk the eggs with the sugar and the vanilla extract until the mixture is frothy and pale. Pour the cream, continuing to whisk. Gently incorporate the sieved powders and pour the batter into a buttered and floured brownie pan. Bake in preheated oven at 180°C for about 30 minutes.
And now… the ganache!
- 100ml of whipping cream
- 100g dark chocolate, chopped
Heat the cream over low heat without bringing it to a boil. When it is hot, pour it over the chocolate. Cover and let stand fpr a few minutes, then stir until you get a thick and homogeneous consistency. Store in the fridge for a few hours, then proceed to assemble the cake.
When the cake is completly cool, cut it into sixteen squares and spread the ganache on each one very gently. Decorate with white chocolate flakes and serve.