gluten free chocolate cake

Today is a great day, I share with you the best gluten-free chocolate cake ; And it's not just me saying so, but also, eh! Until now, I haven't found anyone who tells me otherwise. And also, made exclusively with Magimix food processor .

This delicious gluten-free chocolate cake , unlike the vast majority, is juicy, moist, and does not harden from one day to the next -in fact, in the fridge, it remains in these same conditions over the days and does not dry.

The secret lies in nothing more and nothing less than the cooked quinoa. In this recipe we are going to use it cooked, we are going to need exactly 370 g, this is equivalent to about 145 g of dry (uncooked) quinoa.

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

We will get the coconut cream by cooling a 400 ml can of coconut milk. We are going to leave it open in the fridge for at least 24 hours. The issue of leaving it open is simply so you won't be tempted to shake it or knock it over. In this way, the fat will be at the top and the liquid will be at the bottom. To use it, you just have to take the solid part with a spoon, you must take out 200 g exactly.

Organic Collection Stoneware Dessert Plate

Ingredients

cake ingredients

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

chocolate ganache ingredients

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

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

Preparation

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

With a few hours in advance or even the day before, we will prepare the chocolate ganache . For it:

1. In a saucepan over low heat, we will put ONLY the solid part of the coconut cream (200 g) together 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 skin film and leave in the fridge for at least 3 hours or better yet, until the next day.

Prepare the quinoa:

As the quinoa requires to be previously cooked and cooled, you can take advantage while you make the previous chocolate ganache to cook the quinoa. For it:

1. Put 145 g of dry quinoa with twice the water to cook over low heat. In about 15 minutes it should be plump and soft.
2. Let it drain, cool and reserve it.

Preparation of the cake:

1. Preheat the oven to 170°C heat up and down with the rack in the center of the oven.
2. Grease 2 removable molds of about 18 or 20 cm and, optionally, place a circle of parchment paper on its base.
3. We beat the eggs and milk with the help of the Magimix processor . To do this, all you have to do is activate the “auto” option for a few seconds. Add the 370 g of cooked and cooled quinoa. We press the "auto" button again for about 15 seconds, until it is crushed and integrated. Pour the melted and cooled butter together with the oil and mix by activating the "auto" for a few seconds, until integrated.
4. In a large bowl we sift the cocoa, yeast, bicarbonate and salt. Add the sugar and stir. We incorporate this mixture into the Magimix processor and activate the "auto" option only until integrated. We finish this process by stirring with a spatula (see image) until we get a homogeneous mixture.
5. Pour the mixture into two 18 cm molds and level the dough. Bake for 30-35 minutes or until when checked with a skewer, it comes out clean.
6. We take the chocolate cream out of the fridge. You will see that it is very hard, nothing happens, that is what we want. Now, you have 2 options: you can use the smaller bowl of the Magimix and operate the blades for a few seconds until the ganache is creamy, or beat 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, exposing the juicy chocolate cake.
8. To finish off the cake, we decorate with some raspberries and… ready to enjoy.

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