Gluten-free chocolate cake

Today is a great day, I'm sharing with you the best gluten-free chocolate cake; and it's not just me saying it — which I do too, eh! — so far, I haven't found anyone who says otherwise. And besides, made exclusively with food processor Magimix.

This delicious gluten-free chocolate cake, unlike the vast majority, it's juicy, moist, it doesn't go hard overnight -in fact, in the refrigerator, it remains in these same conditions over the days and does not dry out.

The secret lies in none other than cooked quinoa. In this recipe, we'll use it cooked; we'll need exactly 370 g, which is equivalent to about 145 g of dry quinoa (uncooked).

… And if this cake is going to drive you crazy, with the chocolate cream you'll be speechless. It couldn't be easier, and what's more, with just 2 ingredients: chocolate chips and coconut cream. Don't worry! If you don't like the taste of coconut, it's fine—it doesn't taste like coconut at all. The only flavor you'll notice is 100% truffle.

We’ll get the coconut cream by chilling a 400 ml can of coconut milk. We’ll leave it open in the fridge for at least 24 h. The reason for leaving it open is simply so you aren’t tempted to shake it or pour it. This way, the fat will stay on top and the liquid will stay on the bottom. To use it, just scoop out the solid part with a spoon; you need to take exactly 200 g.

Organic Collection stoneware dessert plate

Ingredients

Cake ingredients

• 370 g cooled cooked quinoa (145 g raw)
• 80 ml milk or plant-based drink (whichever you use)
• 125 ml of unsalted melted butter
• 60 ml of mild olive oil
• 200 g of whole cane brown sugar
• 125 g of pure unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 and a half teaspoons of Royal baking powder
• ½ teaspoon of salt
• 4 large eggs

Chocolate ganache ingredients

• 250 g of chocolate chips
• 200 ml of coconut cream (ONLY the solid part)

Magimix food processor, dinner plate, dessert plate and Organic Collection stoneware bowl

Preparation

Prepare the chocolate ganache (a few hours in advance):

With a few hours' notice or even the day before, we will have the chocolate ganache. To do so:

1. In a saucepan over low heat, add ONLY the solid part of the coconut cream (200 g) along with the chocolate chips.
2. When everything has melted and both are combined, we turn off the heat, stir, and let cool to room temperature in a bol.
3. Once cooled, cover the surface directly with plastic wrap and refrigerate for at least 3 hours, or better yet, overnight.

Prepare the quinoa:

Since the quinoa needs to be cooked and cooled beforehand, you can use the time while you make the previous chocolate ganache to cook the quinoa. To do this:

1. Simmer 145 g of dry quinoa in twice the amount of water. In about 15 minutes it should be plump and tender.
2. Let it drain, cool, and set it aside.

Cake preparation:

1. Preheat the oven to 170 °C with top and bottom heat, with the rack in the center of the oven.
2. We grease 2 springform pans about 18 or 20 cm and, optionally, place a circle of parchment paper on its base.
3. We whisk the eggs and the milk with the help of the processor Magimix. To do this, just activate the “auto” option for a few seconds. Add the 370 g of cooked and cooled quinoa. Press the “auto” button again for about 15 seconds, until it is chopped and combined. Pour in the melted and cooled butter along with the oil and mix by running “auto” for a few seconds, until incorporated.
4. In a large bowl, sift the cocoa, baking powder, baking soda, and salt. Add the sugar and stir. Add this mixture to the Magimix processor and engage the “auto” option only until incorporated. We finish this process by stirring with a spatula (see image) until a homogeneous mixture is obtained.
5. We pour the mixture into two 18 cm pans and level the batter. Bake for 30-35 minutes, or until a skewer inserted comes out clean.
6. Take the chocolate cream out of the fridge. You’ll find it’s very firm—no problem, that’s what we want. Now, you have 2 options: you can use the smaller Magimix bowl and pulse the blades for a few seconds until the ganache is creamy, or whisk with an electric hand mixer.
7. Finally, we cover and fill the chocolate cake. In this case, I opted for a rustic, casual style, leaving the moist chocolate sponge visible.
8. To finish the cake, we decorate with some raspberries and… it's ready to enjoy.

Magimix Food Processor, Organic Collection stoneware dinner plate, Organic Collection stoneware dessert plate and Organic Collection stoneware bowl