Gluten-free Chocolate Cherry Cake = Čokoladna torta s trešnjama bez glutena
Bogata čokoladna torta s džemom od trešanja inspirirana svima znanom Sachericom učinit će advent još slađim. Moja draga Marina_lifts i ja odlučile smo rekreirati popularnu tortu s nekoliko preinaka i učiniti je tako dostupnom onima koji izbjegavaju gluten, orašaste plodove te mlijeko i mliječne proizvode.
Umjesto pšeničnog ili bademovog brašna koristile smo ono bez glutena, mlijeko smo zamijenile čokoladnim mlijekom od zobi, a umjesto maslaca, koristile smo kokosovo ulje. Osim toga, šećer smo zamijenile sirupom agave, a džem od marelica onim od trešanja. Rezultat? Toliko dobar da ga moramo ponoviti što prije!
Ako želite napraviti tortu koja uopće ne sadrži šećer, kupovni džem zamijenite domaćim bez šećera. Kako napraviti slatku domaću marmeladu bez šećera od prirodno kiselog drena pogledajte OVDJE.
Recept
za 4 osobe
170 g bezglutenskog brašna
10 g praška za pecivo
2 žl kakaa
prstohvat soli
1 jaje
200 ml čokoladnog zobenog mlijeka
2 žl kokosovog ulja
2 žl sirupa agave
100 g džema od trešanja
1 žl ruma
1 žl vode
U zdjeli pomiješati bezglutensko brašno, prašak za pecivo, sol i jednu žlicu kakaa. Mješavini dodati jaje, zobeno mlijeko, 1 žlicu otopljenog kokosovog ulja i 1 žlicu sirupa agave. Sve dobro promiješati, uliti u manji kalup ili vatrostalnu zdjelu i staviti u pećnicu zagrijanu na 180°C. Peći oko 30 minuta ili dok nije u potpunosti pečeno (testirajte zabadanjem noža u sredinu - ako izlazi čist - kolač je pečen).
Pečen biskvit izvaditi iz pećnice i ostaviti da se malo ohladi u kalupu, a zatim izvaditi iz kalupa i ostaviti da se u potpunosti ohladi prije rezanja na dva jednaka dijela.
Gornju polovicu biskvita okrenuti na podložak za serviranje, natopiti mješavinom ruma i vode i premazati s 2/3 džema od trešanja. Na to staviti drugu (donju) polovicu biskvita i premazati ostatkom džema. Ako koristite džem s većim komadima voća, sada ga usitnite u blenderu kako bi površina torte ostala glatka.
Za kraj, premažite tortu čokoladnim preljevom od 1 žlice kokosovog ulja, 1 žlice kakaa i 1 žlice agavinog sirupa. Nakon toga, stavite ju u hladnjak na barem sat vremena prije serviranja (što mi, naravno, nismo :) ), a zatim uživajte u čokoladnoj čaroliji.
U slast!
Za 1 komad:
Kalorijska vrijednost:
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400 kcal
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Proteini:
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4 g
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Masti:
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9.6 g
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Ugljikohidrati (Šećeri):
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70.3 g (16 g)
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Dijetalna vlakna:
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3.9 g
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Bogato kalijem, kalcijem i željezom.
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Gluten-free Chocolate Cherry Cake
Rich chocolate cake with cherry jam inspired by the good old Sacher Torte. My dear Marina_lifts and I have decided to recreate this popular cake with several changes and make it suitable for those who avoid gluten, nuts and dairy.
Instead of wheat or almond flour we used the gluten-free one, replaced the milk with chocolate oat milk, and instead of butter, we used coconut oil. In addition, we replaced sugar with agave syrup, and apricot jam with cherry jam. The result? So good we will have to repeat it ASAP!
If you're looking to make a cake that does not contain sugar at all, replace the store bought jam with homemade one. Find out how to make a homemade cornelian cherry marmalade without sugar HERE.
Recipe
Serves 4
170 g gluten-free flour
10 g baking powder
2 tbsp cacao powder
a pinch of salt
1 egg
200 ml chocolate oat milk
2 tbsp coconut oil
2 tbsp agave syrup
100 g cherry jam
1 tbsp dark rum
1 tbsp water
In a bowl mix gluten-free flour, baking powder, salt and one spoonful of cocoa. Add egg, oat milk, 1 tablespoon of melted coconut oil and 1 tablespoon of agave syrup. Stir well, pour into a small mold or ovensafe bowl and put in an oven preheated to 180°C. Bake for about 30 minutes or until it is fully baked (test with a knife in the middle - if it comes out clean - the cake is baked).
Take the sponge cake out of the oven and leave to cool slightly in the mold, then remove from the mold and leave to cool completely before cutting into two equal parts.
Turn the top half of the sponge cake on the serving plate, drizlle with a mixture of rum and water, and top with 2/3 of the cherry jam. Place the second (lower) half of the sponge cake over it and then coat it with the remaining jam.
Finally, top it all off with chocolate fudge made out of 1 tbsp of coconut oil, 1 tbsp of cocoa and 1 tbsp of agave syrup. After that, put it in the refrigerator for at least an hour before serving (which we, of course, did not manage to do :)) and then indulge in the chocolate magic.
Enjoy!
Per serving:
Caloric value:
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400 kcal
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Proteins:
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4 g
|
Fats:
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9.6 g
|
Carbohydrates (Sugars):
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70.3 g (16 g)
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Fiber:
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3.9 g
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High in vitamin potassium, calcium and iron.
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