GLUTEN-FREE CHOCOLATE CAKE ON SALTED CARAMEL

This month, our Sinful Sunday treat was brought to us by a new friend, Chef Gerhard, events coordinator and chef for Miele SA. He has generously shared his gluten-free chocolate cake on salted caramel recipe with us.  Gerhard hosts a range of cooking classes, food and wine dining experiences, lifestyle and art events in the four Miele Experience Centres based in Johannesburg, Cape Town, Durban and Pretoria. When he finds time, he is also a private chef in his personal capacity. We were fortunate to run into Gerhard at a recent The Cosmetics Chef Workshop event hosted at the Miele Test Kitchen in Bryanston. We immediately hit it off and Gerhard offered to share some of the wonderful recipes he creates with our readers.

The first recipe he sent us is wonderfully simple and easy to make, but so delicious. The cake is super moist. What’s more, this baked chocolate treat can be enjoyed by anyone trying to avoid gluten or dairy!

 

INGREDIENTS (SERVES 8)

For the salted caramel plate

250g White sugar

15ml Salt flakes

 

For the gluten-free chocolate cake

50g Cocoa powder

10ml (2 teaspoons) Vanilla extract

125ml Boiling water

100g Almond flour

50g Coconut flour

2.5ml (1/2 teaspoon) Bicarbonate of soda

200g Castor sugar

2 Jumbo eggs or 3 Medium Eggs

150ml Olive oil

Berries and some icing sugar to decorate.

 

YOU NEED

A baking tray lined with baking paper.

A 22cm silicone Bundt pan (fluted round ring pan). I asked Gerhard, why silicone? He responded: “I prefer silicone in my baking, but if you do not have one then you can use a metal mold.  Take 5 minutes off the cooking time when using metal as it gets much hotter than the silicone.”

 

TO MAKE

The salted caramel plate

It takes about 10 minutes to make the caramel. Then a couple of hours to cool and harden (while the cake bakes and cools too).

salted caramelMake the caramel by adding the sugar to a heavy based pan and placing it on a high heat.  Use a thick wooden skewer (so you can toss it out once you’re done) and stir the sugar as it starts to melt.  Keep stirring as the sugar continues to melt and darken in colour to form a caramel liquid. You need to be careful here and keep an eye on your sugar to make sure it doesn’t burn. This takes about 6-7 minutes and it turns caramel very quickly once it starts to colour. Work carefully. You do not want to burn yourself with hot sugar!

Add the salt and give it one final stir.

Tip the hot caramel onto a baking tray lined with baking paper. Shape the caramel by rotating the pan into the desired shape.  Don’t be afraid to really move it around on the tray. I was too careful so my plate is far less attractive and creative than Gerhard’s (pictured at the top of this post). Set aside to cool.

Don’t bother to scrub the pan you used to melt the sugar.  Simply submerge it in water overnight and the pan will be clean the next day.

 

The gluten-free chocolate cake

It takes about 30 minutes to prep and 35-40 minutes baking time. Another 60-90 minutes to cool completely.

Preheat the oven to 170⁰C on Fan Plus.  Gerhard advises using the lower shelf if baking in an oven with a fan. If you have no fan, then its preferable to use the middle shelf.

Whisk the cocoa powder, vanilla and hot water together in a glass jar to form a paste. Set aside for use later.

In another bowl, combine the almond flour, coconut flour, bicarbonate of soda and a pinch of salt.

In a separate bowl, add the sugar, eggs and olive oil. Whisk on high using an electric mixer until you have a yellow, thick cream.  Add the cocoa mixture to the eggs and beat again until combined then add the flour mix and beat well.

gluten-free chocolate cakeScrape the sides and pour your cake batter into a 22cm silicone Bundt pan sprayed with cooking spray like Spray and Cook.  Chef’s tip: Before you pour the batter into the silicone Bundt mold, place the Bundt pan directly onto a baking tray. This makes it easier to carry once the mixture is inside the silicone mold.

Bake for 40 minutes if using a silicone mold. About 35 minutes if using a metal mold. Remove from the oven and let the cake cool in the mold on a cooling rack. Gerhard advises that the center will be moist. He also warns that you shouldn’t be alarmed if the cake collapses or shrinks towards the center (like mine did). This is normal.

 

TO SERVE

gluten-free chocolate cake

Carefully lift the completely cooled and now hardened caramel plate off the baking tray.  Place it on your serving plate or platter (depending on your shape).  Gently remove the cake from the mold and place on top of the caramel, flat side up and decorate. I used some berries and a dusting of icing sugar.

Then I decided to serve this with some flavoured mascarpone. I sweetened it with a dash of icing sugar, and added some vanilla extract and a generous amount of Crème de Cassis. (A sweet liqueur made from blackcurrants.) It was very well received!  Don’t forget to tell guests to snap off some of the salted caramel to enjoy with their cake too.

 

Thank-you to Chef Gerhard Koekemoer from Miele South Africa for sharing this wonderful recipe with us. (Hubby is thankful too and enjoying a slice as I write this!)

 

Visit the Miele events website for more recipes and information about future events.

You can also follow Miele and Chef Gerhard’s Miele events on Facebook and Instagram

 

(RELATED POSTS: Find more of our wonderful Sinful Sunday recipes here.)

 

THIS IS NOT A SPONSORED POST

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