Forget Store-Bought: This Gluten-Free Chocolate Cake Is a Diet-Friendly Dream
This dessert will become your guests’ instant favorite, though you won’t have to spend hours in the kitchen.
Sometimes getting a sweet treat from a grocery store seems like a boring routine, so you start thinking about making something of your own at home without overpaying for an actual cake from a bakery. This recipe might be just that you’re looking for, whether it’s an idea for a party with friends or just a way to enjoy a home-made cake on your own.
Here’s what you need: 3 eggs, 0.5 teaspoon of salt, 40 g of sugar, 10 g of vanilla sugar, 30 g of soft butter, 60 g of rice flour, 30 g of cocoa, 0.5 tsp of baking powder, 220 g of cream cheese, 120 g of condensed milk, 250 ml of heavy cream (30% or heavier) and 140 g of dark chocolate, 30 ml of vegetable oil, 100 g of peanuts.
Crack the eggs into a bowl, add salt, sugar, and vanilla sugar, and beat with a mixer until fluffy and light. Then add the softened butter and mix again until smooth.
Sift the rice flour, cocoa, and baking powder into the mixture, gently mix on low speed until you have a smooth chocolate batter. Pour the batter into a 20 cm diameter pan, smooth with a spatula, and bake in a preheated 180°C oven for about 15 minutes. To check if it's done, use a toothpick. Then let the cake cool completely in the pan.
While the biscuit is having some rest, prepare the cream: add condensed milk to cold cream cheese, beat until smooth, then pour in cold heavy cream in a thin stream and continue beating until the cream is fluffy and smooth. Place the cream in the refrigerator for about 20 minutes.
Without removing the now cooled cake from the pan, break it into crumbs. Spread half of the crumbs evenly over the bottom of the pan and press down lightly with a spoon. Spread half of the cream on top. Then spread the remaining crumbs and cover them with the second half of the cream. Place the cake in the fridge.
For the topping, melt the dark chocolate with vegetable oil in a double boiler or in the microwave, stir until smooth, and add the roasted peanuts. Let the topping cool a little and pour it over the cream, spreading it evenly. Finally, put the cake in the fridge for at least 2 hours.
What you'll get in the end is a chocolate-rich cake with a creamy texture and a yummy nutty topping.
