This was my very first foray into the world of gluten free. We were invited to my neighbor’s house, and his son’s girlfriend can’t have gluten. No problem, I thought, I’ll just replace normal flour with almond flour. Not so fast. What I failed to take into consideration was that almonds are already full of fat, and therefore almond flour needs little to no butter or oil added to it. However this mistake was both a blessing and a curse. The cake turned out EXTREMELY delicate and difficult to handle, but the texture was amazing. In order the solve the issue, I did have to use two layers of ganache. I covered it in what was almost a ganache crumb coat and then let it rest in the fridge until it set. Then I flipped the cake over and did a second ganache on the other side. This, as you can imagine, this was not a disaster from a taste standpoint. You get the added bonus of ganache on the top, sides, and bottom! I chose pretzel and salted caramel to go with the cake because a) that is an amazing flavor combo and b) they’re two of my neighbor’s favorite things. Just keep in mind that the the pretzels, especially gluten free ones, will get quite soggy on the leftover cake the next day. But new textures are part of the joy of leftover cake.
Recipe
For Cake
Ingredients:
2 1/4 cups Almond Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/4 cup chili coca powder (if you do not have this, either use all cocoa powder or add some cayenne pepper to your cocoa powder)
1 3/4 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1/4 cup coconut oil
2 teaspoons vanilla extract
1 cup milk
1/2 cup coffee
4 large eggs
Method:
Preheat the oven to 350°F. Lightly butter and line an 9 inch baking pan with parchment paper
Sift together the almond flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl.
Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.
In a large measuring cup, combine the vanilla with the milk and coffee, and add all at once to the dry ingredients. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.
Add the eggs one at a time, beating well at medium-high speed between additions.
Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin.
Transfer the batter to the prepared pans. Smooth out the tops of the layers with a spatula and by gently tapping the pans.
Bake 30 to 35 minutesKeep checking the batter. It will take a little longer to bake with almond flour.
The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A cake tester inserted in the center will come out clean. It will be EXTREMELY delicate when it comes out of the pan. Don’t worry, all the caramel and manage WILL hold it together and the texture will be amazing!
Remove the cake from the oven and let cool completely in the pan(s) on a rack before turning out of the pans to frost.
For Caramel
Ingredients:
1 cups sugar
1/8 cup water
1/2 cup cream room temp
2 tbsp butter unsalted, room temp
1/2 teaspoon salt
Method:
Add the sugar and water into a medium saucepan and stir until sugar is dissolved
Leave the mixture until it becomes a golden color, this is going to be slow and then happen all at once
Turn off the heat and whisk in the cream very quickly, then the butter.
Return the mixture to a low heat and continue whisking until it darkens a little more and gets less liquid, about 2-3 minutes.
Add the salt and let cool so that it’s still pourable, but not dangerous to the touch.
Pour it over the first layer of the cake.
For Ganache and Decorations
Ingredients:
1 cup heavy cream
2 cups semisweet or bittersweet chocolate, chopped
Gluten-free pretzels (optional)
Method:
Heat the heavy cream on in a saucepan until simmering
Pour it over the chocolate in a heatproof bowl and let stand for 5 minutes
Stir the chocolate and cream together until combined
Pour it over the cake on a wire rack above a lined baking sheet to catch the drips.
Once the ganache cools and begins to set, move the cake to its final plate and top with gluten pretzels and decorate the sides.
Save the ganache drips and roll them into small balls, then roll them in cocoa powder and put them in the fridge. Voila! You have truffles.
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