Ingredients

 

Flourless Chocolate Cake

  • 9 oz bittersweet dark chocolate
  • 6 eggs
  • 1 cup sugar
  • 2 stick butter
  • 1 tsp vanilla
  • 3 tbsp cornstarch
  • orange zest
  • 2 tbsp cocoa nibs

Orange Pastry Cream

  • 1/2 cup orange juice (2 oranges)
  • 1/2 cup sugar
  • 3 eggs
  • 1 stick butter

Orange Sorbet

  • 2 1/2 cup water
  • 2 cup sugar
  • 4 Cara Cara oranges peeled
  • 2 oranges zested

Cocoa Cracker

  • 150 g almond flour
  • 90 g butter room temp
  • 80 g confectioners' sugar
  • 40 g cocoa powder
  • 4 g salt
  • 1 egg
  • 20 g oil blood orange olive
  • 100 g isomalt granulated

Nutritional information

Calories: 501kcalCarbohydrates: 91gProtein: 10gFat: 13gSaturated Fat: 3gTrans Fat: 1gCholesterol: 165mgSodium: 232mgPotassium: 209mgFiber: 4gSugar: 82gVitamin A: 337IUVitamin C: 20mgCalcium: 87mgIron: 2mg
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 10 people

For the Chocolate Cake

  • Preheat oven 350
    Prepare a springform pan with a piece of parchment paper on the bottom.  Spray with nonstick spray and set aside. 
    Melt chocolate butter over double boiler. Mix in sugar and then 1 egg at a time until all are incorporated.  Fold in vanilla and pour into the pan and bake for about 30 min. 
    Pour the batter into the springform pan and bake for 25 to 30 min.  Test the cake by sticking a cake tester into the center, and it should come out clean.   Allow the cake to rest for 15 minutes. The sides of the cake separate from the springform pan making it easier to remove the form.

For the Orange Curd

  • Pour all the ingredients into a sauce pot and place on medium heat.  Stir continuously for 10 or 12 minutes until curd thickens.  Pour through a fine mesh strainer and cool completely.

For the Sorbet

  • Place sugar and water in a pot and bring to a boil.  Turn down to a simmer and cook for 5 minutes.  Turn off the heat and cool completely.  Then puree with oranges and zest. 
    Strain the mixture if you desire.  Then pour into an ice cream maker and follow your instructions.  Take out and place in a container in the freezer. 

For the Cocoa Cracker

  • Preheat Oven to 275
    In a stand mixer add almond flour, butter, salt, cocoa powder, and powdered sugar.  Mix well and then add egg, salt,  and oil to make a smooth dough.  Chill in the refrigerator for 20 minutes.  Meanwhile line a sheet pan with silpat and take out an offset spatula.  
    After 20-30 minutes take out the batter and using the off set spatula try to spread as evenly as possible. Then take the nibs and sprinkle all over the thin batter.  Finish with a dusting of the granulated isomalt (I used a small fine strainer) and sprinkle of salt.
    Place in the oven for 20-25 minutes or until golden brown. Rotate the pan halfway through the cooking process for even baking.  Take out and let it cool for at least 5 minutes. Set aside in an airtight container.  

To Finish

  • Cover the top of the cake with powdered sugar.  Then top with pieces of the almond cocoa cracker.  Take the curd and place in a squeeze bottle.  Make dots all of over the top of the cake. 
    Then cut a slice of the cake and place on the plate.  Add more dots of the sauce.  Finish with a scoop of cara cara sorbet.  Serve and enjoy!
    Gluten free chocolate cake with cara cara orange sorbet

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