Close X

Rustic Chocolate Cake (flour-and dairy-free)

Rustic Chocolate Cake (flour-and dairy-free)
  • Preparation

    Preparation : 20min

  • Total cooking time

    Total cooking time : 50min

  • Servings

    Servings : 6

Ingredients

Cake

  • 6 eggs, separated, divided
  • 3 tbsp. (45 ml) + ¼ cup (60 ml) cane sugar, divided
  • 2 oz. (60 g) almond paste
  • 1/3 cup (80 ml) cocoa powder
  • 1 oz. (30 g) dark chocolate (% of cocoa to taste)

Chocolate sauce

  • 1 ½ cups (375 ml) of your favourite chocolate, chopped
  • 3 tbsp. (45 ml) canola oil

Preparation

  1. Preheat oven to 350°F (175°C). Line an 8 in. (20 cm) springform pan with parchment paper.
  2. To prepare cake, use a food processor to grind 3 tbsp. (45 ml) sugar with the almond paste into a fine, granular powder. Set aside, leaving mixture in bowl of processor.
  3. Meanwhile, melt chocolate in a double boiler (or a heatproof bowl set over a saucepan of simmering water). Let cool to room temperature, about 5 minutes.
  4. Add cocoa powder, egg yolks and melted chocolate to mixture in bowl of food processor and mix until smooth and creamy. Set aside.
  5. In a medium bowl, using an electric mixer at medium speed, beat egg whites until they hold soft peaks. Increase speed to high, and add remaining ¼ cup (60 ml) sugar, 1 tbsp. (15 ml) at a time, beating until meringue holds stiff, glossy peaks.
  6. Using a spatula, gently fold reserved chocolate mixture into meringue, and then transfer to prepared pan.
  7. Bake cake in oven for 30 minutes. Let cool at room temperature on a wire rack. Cake will deflate and lose half its size.
  8. Meanwhile, prepare sauce: Melt chocolate in a double boiler (or a heatproof bowl set over a saucepan of simmering water). Remove from heat and incorporate oil using a whisk, whisking vigorously to emulsify.
  9. Remove cake from pan, gently removing parchment paper from cake: a thin film of cake will remain stuck to the paper, giving the cake its rustic look. Pour chocolate sauce over cake and serve immediately.

 

Photos : Tango [Vitalité Québec] NOV / DEC 2018
Recipe: Josée Fiset

Other delights

Preparation : 25min


Total cooking time : 55min

Chocolate-hazelnut dome

Chocolate-hazelnut dome

Difficulty : medium

Josée Fiset


Preparation : 30min


Total cooking time : 35min

Dark chocolate and tofu pie in almond-crunch crust

Dark chocolate and tofu pie in almond-crunch crust

Difficulty : medium

Preparation : 10min


Total cooking time : 10min

Caramelized apples on chocolate-covered nuts

Caramelized apples on chocolate-covered nuts

Difficulty : medium

Preparation : 20min


Total cooking time : 25min

Blueberry–chocolate cobbler with whipped cream

Blueberry–chocolate cobbler with whipped cream

Difficulty : hard

Preparation : 40min


Total cooking time : 60min

Chocolate - Hazelnut Decadence

Chocolate - Hazelnut Decadence

Difficulty : hard

Preparation : 5min


Total cooking time : 15min

Yogurt, Blueberry and Maple-Pecan Verrine

Yogurt, Blueberry and Maple-Pecan Verrine

Difficulty : easy

Preparation : 25min


Total cooking time : 40min

Jellied rooibos tea and fruit dessert

Jellied rooibos tea and fruit dessert

Difficulty : medium

Preparation : 20min


Total cooking time : 26min

Apple-Hazelnut Tapioca

Apple-Hazelnut Tapioca

Difficulty : medium

Preparation : 10min


Total cooking time : 10min

Avocado, pineapple and raspberry cream

Avocado, pineapple and raspberry cream

Difficulty : easy

Josée Fiset


Preparation : 20min


Total cooking time : 30min

Spelt pancakes topped with apples

Spelt pancakes topped with apples

Difficulty : easy

Preparation : 25min


Total cooking time : 90min

Bread pudding, Première Moisson-style

Bread pudding, Première Moisson-style

Difficulty : medium

Preparation : 30min


Total cooking time : 90min

Min's ricotta-lime tart

Min's ricotta-lime tart

Difficulty : medium

Preparation : 30min


Total cooking time : 90min

Spelt mango-apricot pancake tart

Spelt mango-apricot pancake tart

Difficulty : medium

Preparation : 30min


Total cooking time : 60min

Pear tart with maple-caramelized pecans

Pear tart with maple-caramelized pecans

Difficulty : hard

Preparation : 25min


Total cooking time : 25min

No-bake fig-almond slices

No-bake fig-almond slices

Difficulty : medium

Preparation : 30min


Total cooking time : 45min

Chocolate-Cranberry-Raspberry Dacquoise

Chocolate-Cranberry-Raspberry Dacquoise

Difficulty : hard

Preparation : 30min


Total cooking time : 180min

Jellied Berries with Whipped Coconut Cream

Jellied Berries with Whipped Coconut Cream

Difficulty : medium

Preparation : 30min


Total cooking time : 70min

Raspberry tart

Raspberry tart

Difficulty : easy

Preparation : 30min


Total cooking time : 45min

Orange-Fig Tart with Muesli Crust

Orange-Fig Tart with Muesli Crust

Difficulty : medium

Preparation : 30min


Total cooking time : 60min

Fruit Coated with Dark Chocolate

Fruit Coated with Dark Chocolate

Difficulty : medium

Preparation : 40min


Total cooking time : 40min

Vegan strawberry-raspberry cake

Vegan strawberry-raspberry cake

Difficulty : medium

Première Moisson

Your cart (0)

You can pick up your order minimum 48 hours following your purchase, in the store of your choice.

48h

There are currently no products in your cart.

Total
0.00 $

Please choose a store.

Please choose a pick-up date.

Please choose a pick-up time.

Login

or

Change store

To serve you better, please choose your favourite bakery!