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Gluten-FRee-Choc-Gateaux

Gluten Free Chocolate Gateaux

BY Craig Hibbert

Who says gluten free has to be fun free? That’s definitely not the case in this decadent ganache covered beauty.

  • Makes : 10 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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Gluten Free Sponge
1 C (250 ml) butter
½ C (125 ml) sugar
8 egg yolks
½ C (125 ml) sugar
8 egg whites
2 C (500 ml) ground almonds
3 Tbsp (45 ml) cocoa powder

Chocolate Mousse
½ C (125 ml) dark chocolate (55%)
6 eggs
2 Tbsp (30 ml) sugar
½ leaf gelatine
4/5 C (200 ml) cream

Chocolate Ganache
1 ½ C (375 ml) cream
1 C (250 ml) sugar
1 C (250 ml) dark chocolate, broken into pieces
1 C (250 ml) butter(room temperature)

Optional: Chantilly cream and warm berry compote to serve.

 

Gluten Free Sponge
Preheat the oven at 160 ºC.

Place the butter and sugar into a stand mixer fitted with the paddle attachment. Cream until the mixture turns pale in colour and is light and fluffy. Gradually add the egg yolks, scraping down the sides of the bowl every few minutes, until completely emulsified.

In a separate bowl, whisk the egg whites to stiff peak stage and then add the sugar to form meringue.

Sift the flour and cocoa powder together. Add to the creamed butter mixture and mix until just combined. Add one third of the meringue to the chocolate mixture and whisk in to lighten it, then, gently fold in the remaining two thirds.

Grease a 26 cm cake tin and pour in the mixture to ¾ full.

Bake for approximately 45 minutes at 170 ºC. Once baked, remove from the oven and allow to cool.

Chocolate Mousse
Place the chocolate pieces into the top section of a double boiler to melt.

Place the eggs and sugar into a clean bowl of a stand mixer and whisk until it doubles in size (sabayon).

Take approx 50 ml of the cream and bring to the boil. Bloom the gelatine in a little cold water, once bloomed take out of the water and squeeze the excess water out; add it to 50 ml of warm cream to dissolve and then fold into the egg mixture.

Whip the cream to soft peak stage and set aside. Fold the egg mix into the melted chocolate to avoid lumps. Then fold in the cream. Allow to set before use.

Chocolate Ganache

Combine the sugar and cream in a small saucepan and bring to the boil (make sure the sugar is dissolved). Once boiled, place the chocolate into a bowl and pour over the boiling cream mix. Stir to mix (tip: don’t whisk as this introduces air into your ganache).

Allow the mixture to cool back down to room temperature before incorporating the butter. Once the mixture reaches room temperature use a hand blender to blend in the butter. 

Assembling the cake
Cut the sponge into 3 even layers. Place the first layer back into the cake tin. Pour half a cup of ganache over the sponge and spread evenly. Place into the fridge to set. Once set take it out of the fridge and place one cup of mousse onto the sponge and spread evenly. Complete the process with the next sponge finishing on top sponge with just ganache. Cover and put in the fridge to set. Once set, remove the cake from the tin (tip, invert a plate over the tin and allow the cake to slide out onto the inverted plate. Cover the cake with a layer of the remaining ganache.

Serve with whipped Chantilly cream and warm berry compote.

Need help with some of the terms? Check out our Baking Glossary.