Soft gluten-free cream and chocolate tart, the truth is I couldn’t photograph it all before it disappeared but I saved the last slice 🤭
My soft gluten-free cream and chocolate tart has a chocolate cake base, a layer of dark chocolate ganache, and a rich topping of fresh and delicious no-bake cream, simply cream and mascarpone.
All are easy preparations for a very delicious dessert, the only thing you’ll need is the smart mold, to understand if you don’t know it, you can find it 👉 HERE.
Shall we see how to prepare it?
Below I leave you other little recipes with this mold 😉
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (at room temperature)
- 1/3 cup sugar
- 2/3 cup flour (gluten-free cake flour)
- 3 tbsp vegetable oil
- 3.5 oz dark chocolate
- 1 tsp baking powder (1 teaspoon)
- 1 pinch salt
- 1 tsp vanilla extract (or vanilla sugar)
- 3.5 oz dark chocolate
- 1/2 cup sweetened whipping cream
- 1 cup mascarpone
- 1 1/4 cups sweetened whipping cream
- 1 tsp vanilla extract
- as needed unsweetened cocoa powder
- 1/2 glass water
- 1 tbsp sugar
Tools
- Bowl
- Electric whisk
- Smart mold
- Piping bag
Steps
Prepare all the ingredients for the base, butter the pan and preheat the oven to 350°F.
Chop the dark chocolate and melt it, you can do it in a double boiler or in the microwave (in this case 30 sec. at maximum power, stir and repeat until completely melted), let it cool slightly.
Separately, with the electric whisk, beat the eggs with the sugar for 7/8 minutes, they should triple in volume, then while still beating add a pinch of salt, the vanilla, and the oil. Now add the melted chocolate, still working with the whisk briefly to avoid deflating the mixture too much, finally add the flour sifted with the baking powder, mix with a spatula from bottom to top.
Pour the mixture into the previously buttered smart mold and bake at 350°F for about 25 minutes.
Always do the toothpick test to check for doneness, remove from oven and let cool at room temperature. In the meantime, prepare the filling.
Prepare the syrup by dissolving the sugar in the water, optionally you can add vanilla or, if you prefer an alcoholic syrup, a couple of tablespoons of rum. Set aside.
Chop the dark chocolate and put it in a small bowl, heat the cream until it almost boils and pour it over the chocolate, now mix well until the chocolate is completely melted, your ganache is ready.
Take the now cooled base, unmold it and place it on a plate with the hollow part facing up, moisten it with the sugar syrup and then distribute the chocolate ganache.
Place in the refrigerator to set and in the meantime prepare the cream.
The secret to a nice firm cream is to whip the cream and mascarpone together, yes because mascarpone whips! So, in a large bowl place the mascarpone and vanilla, soften with the electric whisk for a few seconds, then start pouring the cream in a stream while continuing to whip, you will get a nice firm cream.
Now transfer the cream to a piping bag with the nozzle you prefer and cover the cake, I made “waves” with a large nozzle like this one 👉 HERE. If you don’t like using a piping bag, you can simply cover the cake and level the cream, in this case, make sure the ganache is well set first.
Place the dessert in the refrigerator to chill well, at least a couple of hours, and before enjoying it, dust with unsweetened cocoa powder.
👉 the cake keeps for about three to four days in the fridge, but it will be gone much sooner 🤭
👉If you tried my recipe, let me know in the comments, but especially let me know if you liked it!!
👉 Follow me on Instagram to stay updated on new recipes and many other sweet ideas!!
👉 Follow me on Instagram to stay updated on new recipes and many other sweet ideas!!
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