Gluten Free Chocolate Pralisimo

Originally from Scotland, Chef Graham is a seasoned pastry chef with more than 20 years of experience, from two-star Michelin restaurants to five-star luxury hotels and luxury catering businesses. He is also a successful entrepreneur and founder of an artisanal chocolate company called Sutherland & Morrison Swiss Handmade Truffles.

I love this recipe because it is very versatile. It can be used to make chocolate-coated bars, a layered cake or even a base for petit fours

Gluten-free chocolate cake

 

Ingredients

• Dark chocolate (65%) 170 g
• Butter 160 g
• Salt 2 g
• Almond ground 200 g
• Sugar 170 g
• Eggs 200 g

Preparation

• Melt the chocolate and butter in the microwave.
• Mix the dry ingredients with a hand whisk and add the eggs.
• Split the mixture in two cake molds (20x20cm) and bake at 165°C for 10 minutes.
• Long-Life Praline Cream.

Ingredients

• Margarine 90 g
• Fondant 55 g
• Unsweetened praline paste 55 g

Preparation

• Cream margarine and fondant until light and fluffy.
• Mix into the praline.
• Spread over one of the cakes and place the other cake on top.
• Cut into pieces of 7x2 cm and dip in dark chocolate.

 

Did you like this recipe? Check out this recipe for Japanese Daikon rolls.