Homemade gluten free chocolate cake - recipe with step-by-step photos

Ingredients for a 20x20cm tray :

• 150 grams of dark chocolate
• 90 grams of sugar
• 60 grams of butter
• 6 eggs
• a bit of lemon juice

Preheat the oven at 180 Celsius degrees.

In a pot, add the chopped chocolate and the butter and let it melt.
Put the pot aside to cool.

Meanwhile, separate the egg yolks from the egg whites.

Whisk the egg whites with half of the sugar and the lemon juice.

Beat the egg yolks with the other half of sugar until they double the volume.

Mix the beaten egg yolks with the cooled chocolate.

Incorporate little by little the wisked egg whites into the egg yolks/chocolate mix.

Pour the composition in an oven pan covered with baking paper and let it bake for 30-35 minutes.

When ready let it cool and then spread some cocoa powder above (don't worry about the aspect from the photos below, because when you slice it, it will look OK - it's normal because it has no flour nor baking soda).

It´s excellent with some ice cream.
Enjoy!

The original recipe can be found here

Mango and avocado cake - recipe with step-by-step photos

I wanted to try something new and for those who want to do the same...this is your chance :)

 Ingredients for the layers :

• 100 grams of flour
• 40 grams of sugar
• 3 - 4 spoons with cocoa powder
• 3 spoons with honey
• 3 eggs

Ingredients for the mango filling:

• 250 grams of mascarpone cheese
• 3 spoons with sugar
• 2 grams of gelatin sheets
• 1 mango

Ingredients for the walnut filling:

• 250 grams of fresh cream
• 100 grams of sugar
• 60 of crushed walnuts
• 2 grams of gelatin sheets

Ingredients for the avocado glaze:

• 30 milliliters of water
• 30 grams of white chocolate
• 30 grams of sugar
• 1 avocado
• the juice from a lemon

Prepare the dough:


Separate the egg yolks from the whites.

Mix the egg yolks with half of the sugar and the honey. Beat the composition for a few minutes.

Separately beat the egg whites with the remaining sugar.

Mix the two composition above.

Add the flour and the cocoa powder. Divide the composition in two.

Put one part of the composition in a tray and put it in the oven at 180 Celsius degrees for 10-15 minutes or until ready.

Repeat the process with the remaining dough.

Prepare the mango mousse filling:

Clean and cut the mango. Mash it and put it on slow fire with the sugar for a few minutes. Just until the sugar melts.

Meanwhile put the gelatin sheets in cold water.

When the mango is cooled, but still warm, add the hydrated gelatin sheets and mix until well incorporated. Let it cool!

When cooled add the mascarpone cheese and mix.

Prepare the walnut filling:

Caramelize the sugar and pour it in a thin layer on a baking paper when ready. Let it cool!

Mash it and mix it with the fresh cream, the hidrated gelatin sheets and the crushed walnuts.

Prepare the avocado glaze:

In a pan add the white chocolate and the sugar and let them melt. Add the water and let it simmer for a minute.

Meanwhile, clean and mash the mango. Add the juice of the lemon and mix.

When the chocolate is melted let it cool! Then add the avocado and mix.

Assembling the cake:

In a detachable circle add one dough layer, then the walnut filling, the other dough layer, then the mango mousse and the cover the cake with the avocado glaze.

Above the avocado glaze I put some petals of lavender flowers, just for decoration.

Enjoy!

Walnut, caramel and apple cake - recipe with step-by-step photos

Ingredients for the dough layers:

• 100 grams of ground walnuts
• 70 grams of sugar
• 4 eggs 
• 1 spoon with lemon juice
• a bit of salt

Ingredients for the caramel jelly:

• 250 grams of sugar
• 200 grams of fresh cream
• 80 grams of butter
• 4 grams of gelatin foil (we use gelatin foils which come in a packet of 12 foils weighing a total of 20 grams)
• 2 spoons with water

Ingredients for the apple filling:

• 800 grams of cleaned and cut apples (that would mean more than 1 kg of entire apples)
• 300 grams of fresh cream
• 100 grams of sugar
• 9 grams of gelatin foil

Ingredients for the buttercream:

• 140 grams of butter at room temperature
• 100 grams of powdered sugar
• 2 spoons with milk
• half of a teaspoon with matcha powder 

Ingredients for the cream:

• 200 grams of fresh cream
• 2 spoons with sugar

Prepare the dough layers:

Preheat the oven at 180 degrees Celsius.

Beat the egg whites with the salt until fluffy, then add the sugar little by little and the lemon juice, while continuing beating. It´s ready when the egg whites have a nice thick consistency.

Add the egg yolks and mix slowly.

Add the crushed walnuts and mix slowly until well incorporated. Don't mix too much, you risk ruining the composition.

Put the mixture in an oven pan covered with baking paper and let it bake in the preheated oven for 20-25 minutes or until ready.

Let it cool!

Prepare the caramel jelly:

In a pan, add the sugar and the water and let it caramelize over a slow fire.

When it has the desired color, add the butter and mix over a slow fire until well incorporated. Add the fresh cream and mix until well incorporated.

Remove from fire and let it cool a bit. While still warm add the hydrated gelatin foil and mix until it dissolves. Let it cool a bit.

When cooled, put the caramel in a round pan (20 cm diameter) covered with plastic foil and put it in the fridge.

Prepare the apple filling:

Clean and cut the apples. Add the sugar and let them boil until soft.

Mash them and, while still warm, add the hydrated gelatin foils and mix until well incorporated. Let them cool!

Beat the fresh cream with the sugar and then incorporate over the cold apples.

Assembling the cake:

Cut the walnut layer in two thinner layers so that you can use one on the bottom and one on top.

On a plate, in a detachable circle, add the first layer of walnut dough, then half of the apple filling, the caramel jelly, the other half of the apple filling and on top the second layer of walnut dough.

Put it in the fridge over night.

Prepare the buttercream:

Mix the butter at room temperature with the sugar, the milk and the matcha powder.

 Cover the cake with the buttercream.

For the cream, beat the fresh cream with the sugar and cover the cake.

Enjoy!

The original recipe can be found here

Yogurt and strawberry cake - recipe with step-by-step photos

Ingredients for the dough layers:

• 100 grams of chocolate
• 70 grams of crushed walnuts
• 40 grams of butter
• 7 spoons with sugar
• 5 eggs
• 4 spoons with flour
• salt

Ingredients for the strawberry jelly: 

• 350 grams of strawberries
• 3 spoons with sugar
• 4 grams of gelatin sheets

Ingredients for the yogurt filling:

• 300 grams of fresh cream
• 400 grams of yogurt
• 6 spoons with sugar
• 7 grams of gelatin sheets
• a few spoons with milk 

Ingredients for the cover cream:

• 200 grams of fresh cream
• 3 spoons with sugar
• 3 spoons with strawberry jelly (set aside from the jelly prepared from the ingredients above)

Prepare the  dough layers:

Melt the chocolate with the butter.

Separate the egg yolks from the whites.

Beat the egg yolks with half of the sugar until they double the volume.

Add the melted chocolate / butter over the beaten egg yolks.

Add the flour, the crushed walnuts and the salt.

Beat the egg whites with the remaining sugar. Add the beaten egg whites over the chocolate composition. Mix well.

Put the composition in an oven tray bake it in the oven at 180 Celsius degrees for 30-40 minutes or until ready.

Divide the dough in two layers.

Prepare the strawberry jelly:

Mash the strawberries and put them on the fire with the sugar for a few minutes.

Remove from fire and add the hydrated gelatin sheets (prepared as indicated on the envelope) and mix until well incorporated. Let it cool!

Prepare the yogurt filling:

Beat the fresh cream with the sugar. Add the yogurt and mix.

Heat a few spoons with milk and add the hydrated gelatin sheets. Then add this over the yogurt/fresh cream composition and mix well.

Assembling the cake:

In a detachable circle, add one base layer, then half of the yogurt filling, then add all the strawberry jelly (except 3 spoons which will be used later for decoration), the remaining yogurt filling and on top the second base layer.

Prepare the cover cream:

Beat the fresh cream with the sugar. Divide it in two parts.

Add the 3 spoons of jelly over half of the fresh cream and use it to cover the top of the cake.

Use the remaining cream to decorate the sides of the cake.

Add some strawberries and wild strawberries on top and ... voila.

Enjoy!

Cottage cheese cake - recipe with step-by-step photos

Ingredients for the dough:

• 200 grams of cottage cheese
• 100 milliliters of milk
• 100 grams of flour
• 3 eggs
• 50 milliliters of sunflower oil
• 50 grams of sugar
• 2 spoons with honey
• 2 spoons with semolina
• salt

For the jelly:

• 300 grams of raspberries
• 4 spoons with sugar 

Beat the eggs with the sugar for 6 minutes.

Add the cottage cheese, the honey, the flour, the semolina, the salt, the milk and the sunflower oil and mix.

Put it in the oven at 180 Celsius degrees for 30-40 minutes or until ready. Let it cool!

For the jelly: mix the raspberries with the sugar and boil it for 10 minutes.

Strain the juice from the seeds and put it back on the fire for another few minutes until it thickens. Let it cool!

When cooled, add the jelly over the cake and put it in the fridge for an hour before serving it.

Enjoy!

The original recipe can be found  here