Delicious Gluten-free Moist Coffee Chocolate 2024

Delicious Gluten-Free Moist Coffee Chocolate Cake Recipe

Discover a scrumptious gluten-free Moist Coffee Chocolate Cake recipe. This detailed guide will teach you how to make this delectable treat step by step. Perfect for coffee and chocolate lovers!

Learn how to make a delectable Moist Coffee Chocolate Cake without flour, perfect for those who are gluten-free.
Detailed step-by-step instructions on preparing the ganache cream, chocolate cake, meringue, and mirror glaze.
A delightful coffee-chocolate cake recipe that will please both coffee and chocolate enthusiasts.

In this recipe tutorial, we will guide you through the process of creating a mouthwatering Moist Coffee Chocolate Cake that is both delicious and gluten-free. If you're a fan of coffee and chocolate, you're in for a treat! This delectable cake consists of several key components, including the ganache cream, chocolate cake, meringue, and a chocolate mirror glaze. So, let's dive into the details.

Ganache Cream Preparation

Begin by preparing the filling ganache cream. In a bowl, combine 160g of chopped dark chocolate, 30ml of espresso coffee or instant coffee, and 30g of unsalted butter.
Melt these ingredients using either a microwave or a bain-marie.
After melting, add 100g of heavy cream and mix until the chocolate is fully incorporated.
Follow up with another 300g of heavy cream and continue mixing until all ingredients are thoroughly combined.
Cover the bowl with cling film and allow it to rest and chill in the fridge for at least 4 hours, preferably 24 hours.

Chocolate Cake Preparation

In a separate bowl, add 5 egg yolks, followed by 15g of sugar and 1 tsp of vanilla extract.
Whisk with medium speed until the mixture takes on volume and becomes airy and soft.
Introduce 15g of cocoa powder through a fine sieve and mix it into the whisked egg yolk to enhance the chocolate flavor.
In another bowl, add 90g of dark chocolate, 20g of heavy cream, 30ml of coffee, and 50g of unsalted butter. Melt these ingredients using a microwave or a bain-marie.
Once melted, let it chill in the fridge for 5 minutes.
Bring the chilled chocolate mixture back and pour it into the whisked egg yolk and cocoa mixture. Whisk to incorporate everything, and set it aside.

Meringue and Cake Assembly

Whip 5 egg whites with medium speed until they become foamy (about 30 seconds).
Add 60g of sugar in two batches and continue whipping until stiff peaks form.
Gently fold the meringue into the chocolate egg yolk mixture in two batches, being careful not to break the air bubbles.
Pour the mixture into a cake mold (40cm*30cm) and spread it evenly.
Bake in a preheated oven at 165°C for 15 minutes.
Trim the edges and cut it into 6 equal parts.

Filling Cream and Freezing

Whip the previously prepared chocolate ganache for 3 minutes at medium speed until it becomes airy and firm.
Transfer it into a piping bag.
Take one chocolate cake slice and soak it with a coffee syrup.
Pipe a layer of whipped chocolate ganache on the soaked slice.
Add another slice and repeat the process.
Transfer the cake to the freezer for 1 hour.

Chocolate Mirror Glaze

Soak 3 gelatin leaves (4g) in a bowl of cold water.
In a pan, combine 45g of water, 30g of sugar, and 40g of glucose. Heat it up until it reaches 112°C.
Take the gelatin leaves from cold water and add them to the mixture.
Add 20g of concentrated chocolate and mix everything.
Pour in 50g of melted dark chocolate and continue mixing.
Pass the mixture through a sieve.
Pour it on top of the cake.
Trim the cake edges and split it into 2 pieces.

Now, your heavenly coffee chocolate cake is ready to bring joy and smiles to all who taste it. Give this delightful gluten-free treat a try, and don't forget to share your thoughts with us in the comments. Enjoy your baking adventure!

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