À propos de la recette
In this recipe you will find optional steps, you can make this cake and eat it as is, you can also make the icing for a crispy cake and the ganache if you want an extra gourmet dessert!!!
Ingrédients
Chocolate Ganache :
120g (1/2 cup) Soy Milk
70g (1/3 cup) Margarine
100g (2/3 cup) Dark
Chocolate Gluten-Free CAKE :
100g (2/3 cup) Rice Flour
40g (1/3 cup) Starch
80g (1 cup) Rolled oats
14g (1 tbsp) Baking Powder
30g (1/3 cup) Cacao Powder
160g (3/4 cup, 1 tbsp) Sugar
Salt
50g (1/3 cup) Dark Chocolate
240g (1 cup) Soy Yogurt
50g (1/4 cup) Neutral Oil
60g (1/4 cup, 1 tbsp) Lemon Juice
60g (1/4 cup) Soy Milk
Chocolate Glaze:
200g (1, 1/3 cup) Dark Chocolate
20g (1/4 cup) Cacao Butter
27g (1/8 cup) Neutral Oil
Préparation
To start, you will need to prepare your ganache in advance so that it can cool / crystallize before piping it on your cake. To do this, bring your milk to a boil with your margarine and pour it over your chocolate and mix delicately to avoid incorporating air and film your ganache (a little advice, soy milk easily sticks to the bottom of the pan, keep an eye on it)
To make your cake put all your dry ingredients in a bowl, your oil and chocolate in another and all your liquids in a measuring cup. Melt your chocolate mix and gradually pour your liquids into your bowl once everything is incorporated pour your chocolate and mix quickly. If you use a silicone mold pour your cake mixture directly, if you use a metal mold grease it well and put paper at the bottom. Your cake goes in the oven at 350°F/180°C for about 45 minutes, keep an eye on it, all ovens are different, your cake may take more or less time to bake, check with a wooden stick if it comes out clean, your cake is baked. Leave to cool for 20 minutes before unmolding.
Once your cake has cooled you can pipe your ganache and if you want to be really extra you can freeze it and glaze it the later.
To make your glaze, melt all your ingredients either in a bain-marie or in the microwave, be careful not to burn your chocolate. As soon as your glaze is ready you can pour it on your cake (you can also glaze it without the ganache, it will be just as good).
