In the world, There are as many intolerances and allergies as there are people for this reason, it is necessary to know What are the food limits of our family and friends? to include them in meetings or gatherings that involve lunch or dinner.
there are ways Pto repare gluten-free dishes and desserts very easily and quickly, as with this gluten-free chocolate cake, perfect for birthdays, parties, Christmas, or other celebrations. Also, It is a good option to prepare the dessert at any summer party, as it is prepared with fresh mousse.
- Shape between 20 and 23 centimeters
- 200 g biscuits item digestive sin gluten
- 100 g dark confectionary chocolate
- 100 grams of butter
- 00 g Greek yoghurt (4 yoghurts)
- 200 ml whipped cream
- 200 g dark or milk chocolate fudge
- 20 g neutral gelatine (2 envelopes of 10 g each or 12 sheets of gelatine)
- 130g sugar
- 2 egg whites
- A little bit of salt
- 50ml milk
- 50 ml (1 jar) Baileys or pomace cream (optional)
- 100 g dark fondant chocolate
- 50g butter
- 200 g raspberries for decoration (optional)
First We prepare the base. Using a rolling pin or food processor, crush the cookies, although they don’t need to be very dusty. We melted the butter with the chocolate in a water bath and when they were melted we mmixedthem with the cookie powder. We flatten the dough at the bottom of the mold and Spread it with a spatula until the entire floor is covered and sstoredin the fridge.
For the most wedivide the chocolate and melt it in a water bath. We beat the Greek yogurt with a third of the sugar and gradually add the glass of schnapps and the melted chocolate without stopping stirring. We reserve the right. We whip the cream very cold and when it is half assembled, we add half the sugar in the form of rain and Stir constantly until the cream forms soft peaks.
We add the cream to mix yoghurt and chocolate with areful and enveloping movements. And we leave it at room temperature, if it’s very hot, better in the fridge. We mount the whites, which should be at room temperature, in a bowl and with some sticks clean and free of fat. We add a pinch of salt to fix them better when it’s almost snowing. Gradually add the remaining quarter of the sugar until the egg whites form peaks and have consistency. We reserve the right.
with gelatin powder Add the hot milk and stir. Allow to cool and add to the yoyogurtchocolate and cream mixture. This is very important, because when the gelatine is hot and mixed with the cream, it can be cut, and when the cream is very cold, Can the gelatin suddenly curdle? A similar temperature must be reached in both mixtures before joining. Add the egg whites little by little, using enveloping motions so they don’t fall off.
Pour the mousse onto the biscuit base and stir Smooth the surface with a spatula. We cover the cake with cling film and leave it in the fridge until the next day.
for cover, We melt the chocolate in a water bath. When melted, remove from the heat and add the butter, melting in the heat. Let cool and When it’s cold we add it to the cake that we take out of the fridge you do this, try to spread the covering down the center and never release the cake from the pan. We put the cake back in the fridge for at least an hour and decorate it with raspberries as we like.