John Myers
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Gluten-free Chocolate Walnut Cake
The perfect gluten-free chocolate walnut cake recipe with a picture and simple step-by-step instructions.
Batter
- 200 g Dark chocolate
- 10 Pc. Eggs
- 100 g Granulated sugar
- 100 g Baking sugar
- 200 g Walnuts
- 1 tbsp Rum
cream
- 110 Dark chocolate
- 110 Butter
- 1 tbsp Rum
- 1 whole Egg
- 2 tsp Vanilla sugar
Chocolate icing
- 100 g Dark chocolate
- 100 Butter
- 100 Walnut halves
- 100 Apricot jam
preparation
- First gently melt the chocolate for the batter in the lukewarm oven – grind the walnuts together with the granulated sugar in the moulinex to form very fine crumbs – separate the eggs
Batter
- Stir the yolk and baking sugar until foamy – add the rum – stir in the liquid chocolate – stir in half of the walnut / sugar crumbs – beat the snow – finally fold in the rest of the nut mixture and the snow alternately with the whisk – pour the batter into a pan lined with baking paper and bake in the preheated oven at 180 degrees for about 50 minutes (chopsticks test!) – then let the cake cool on a rack
chocolate cream
- Melt the dark chocolate for the cream together with the butter in a water bath over steam – stir in the rum and vanilla sugar – add the whole egg and stir everything until foamy – chill – whip the cream again with the mixer when it has cooled down
completion
- Now cut through the cooled cake in the middle – coat the cut surfaces thinly with hot jam – distribute the chocolate cream evenly on the cut surface – then put the top part of the cake back on top
glaze
- To make the glaze nice and smooth, coat all the outside surfaces of the cake with the hot jam – while the jam dries well, the chocolate for the glaze is gently melted together with the butter in a water bath – when the chocolate glaze has become well liquid Pour them over the cake and distribute them evenly – finally press the walnut halves into the glaze, which is still soft
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