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 who says it –which is also true, eh!– until now, I haven't found anyone who can tell me otherwise. And what's more, it's made exclusively with a Magimix food processor .

This delicious gluten-free chocolate cake , unlike the vast majority, is juicy, moist, and does not harden 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 are going to use cooked quinoa, we are going to need exactly 370 g, which is equivalent to about 145 g of dry quinoa (uncooked).

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

We are going to make the coconut cream by chilling a 400 ml can of coconut milk. We are going to leave it open in the fridge for at least 24 hours. The point of leaving it open is simply so that you are not tempted to shake it or spill it. This way, the fat will stay on top and the liquid will stay on the bottom. To use it, you just have to take the solid part with a spoon, you should get exactly 200 g.

Organic Collection Stoneware Dessert Plate

Ingredients

Sponge cake ingredients

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

Chocolate ganache ingredients

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

Magimix Food Processor , Dinner Plate, Dessert Plate and Stoneware Bowl from Organic Collection

Preparation

We prepare the chocolate ganache (a few hours in advance):

A few hours in advance or even the day before, we will prepare the chocolate ganache . To do this:

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 is melted and both are integrated, turn off the heat, stir and let cool to room temperature in a bowl .
3. Once cooled, cover with cling film and leave in the fridge for at least 3 hours or better yet, until the next day.

We prepare the quinoa:

Since quinoa needs to be cooked and cooled beforehand, you can take advantage of the time you are making the chocolate ganache above to cook the quinoa. To do this:

1. Cook 145 g of dry quinoa with twice the amount of water over a low heat. It should be plump and soft in about 15 minutes.
2. Let it drain, cool and set aside.

Preparation of the cake:

1. Preheat the oven to 170°C with top and bottom heat and the rack in the centre of the oven.
2. Grease 2 springform pans measuring about 18 or 20 cm and, optionally, place a circle of baking paper on the base.
3. Beat the eggs and milk using the Magimix food processor . To do this, simply press the “auto” button 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 crushed and integrated. Pour in the melted and cooled butter together with the oil and mix by pressing the “auto” button for a few seconds, until it is integrated.
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 food processor and use the “auto” option until combined. Finish this process by stirring with a spatula (see image) until you get a homogeneous mixture.
5. Pour the mixture into two 18cm moulds and level the batter. Bake for 30-35 minutes or until a skewer comes out clean.
6. We take the chocolate cream out of the fridge. You will see that it is very hard, no problem, that is what we want. Now, you have 2 options: you can use the smallest bowl of the Magimix and operate the blades for a few seconds until the ganache is creamy, or you can beat it with an electric whisk.
7. Finally, we cover and fill the chocolate cake. In this case, I have opted for a rustic and casual style, leaving the juicy chocolate cake visible.
8. To finish the cake, we decorate it 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