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🍰 Airy Gluten-Free Chocolate Cake with Water Bath

594 kcal · 30 min · 4 servings

Airy Gluten-Free Chocolate Cake with Water Bath Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Chop the chocolate couverture into small pieces.
  2. 2. Melt the chocolate pieces in a water bath.
  3. 3. Let the melted chocolate cool down to room temperature.
  4. 4. Beat 70 grams of butter until creamy and fluffy.
  5. 5. Separate the eggs and set the egg yolks aside.
  6. 6. Stir the egg yolks into the butter mixture one by one.
  7. 7. Fold the cooled chocolate into the butter-yolk mixture.
  8. 8. Stir the orange juice into the chocolate mixture.
  9. 9. Add a pinch of salt and 20 grams of sugar to the egg whites.
  10. 10. Beat the egg whites slowly until stiff.
  11. 11. Stir in the remaining 40 grams of sugar into the egg whites gradually.
  12. 12. Take one third of the egg whites and fold it into the chocolate mixture.
  13. 13. Gently fold the remaining egg whites into the mixture.
  14. 14. Toast the ground almonds in a pan without fat.
  15. 15. Stir the toasted almonds into the batter.
  16. 16. Line a deep baking sheet or casserole dish with kitchen paper.
  17. 17. Fill the dish with boiling water.
  18. 18. Ensure the water reaches one third of the height of the cake pan.
  19. 19. Grease the cake pan with the remaining butter.
  20. 20. Fill the batter three quarters full into the prepared pan.
  21. 21. Place the cake pan into the water bath.
  22. 22. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius, gas mark 3).
  23. 23. Bake the cake for 40 to 50 minutes.
  24. 24. Remove the cake from the oven.
  25. 25. Let the cake rest for a short time.
  26. 26. Whip the Creme Double.
  27. 27. Mix the cream with vanilla powder and the remaining sugar.
  28. 28. Whip the cream until stiff.
  29. 29. Fold the whipped cream into the Creme Double.
  30. 30. Serve the cream sauce with the cake.

Nutrition per serving