The best chocolate cake in the world is gluten-free – Dagsavisen

Star chef Even Ramsvik shares his culinary recipes in Dagsavisen every week.

A sweet ending to a good dinner is often the icing on the cake. By the way, this dessert is not only the icing on the cake, it can also quickly be the nail in the coffin. It’s heavy, fatty and sweet – and both hot and cool. It is therefore important here to keep some space in the stomach. Even if you are one of those people who usually have a dessert stomach.

Memorably good

Besides being memorably good, the dessert is good for those with celiac disease or gluten intolerance. But even though it’s gluten-free, it’s by no means a compromise, unlike some foods found on the outside shelves of stores. No, it’s a win-win here, and the absence of wheat flour is the very secret of the fantastic creamy consistency and immediate chocolate taste.

If you’re the structured type and planning delicious cake-based meals in the future, this recipe is perfect when you want something hiding in the freezer. Feel free to cut the cake into smaller pieces when cold, and wrap it tightly in plastic wrap or airtight boxes before freezing. When ready to serve, just leave it on the kitchen counter for an hour and then it’s absolutely perfect.

Many possible accessories

Accessories are often very simple when you have a cake like this as a starting point. For example, you can use ice cream, sorbet, whipped cream or sweetened yogurt. Walnut krokan, or just a few fresh berries, is also very good.

I often like to cultivate the weight in the dishes. Therefore, I cover the cake with a sweet and slightly salty caramel sauce. A little meringue crunch is a nice contrast at the top. Vanilla ice cream, whether homemade or from a good maker, also forms a form of contrast to the hot cake. Ice cream is basically not a cool item, as it is mostly egg yolks and cream, but there is always something about cold ice cream that gives freshness and creates balance in the dessert.

Gluten-free chocolate cake with ice cream, caramel sauce and meringue

Ingredients (2 people)

The cake mix:

  • 5 eggs
  • 80g sugar
  • 5g salt
  • 2 tablespoons of water
  • 140g chocolate (60-70%)
  • 140g butter
  • 40g cocoa powder

Trim and accessories:

  • vanilla ice cream
  • 4 girl kisses
  • 1 dl of sugar
  • 4 tablespoons dairy butter
  • 1 dl of cream
  • 0.5 vanilla pod

Procedure

  • Preheat oven to 180 degrees. Melt the chocolate and butter in a bain-marie.
  • Mix the eggs, sugar, salt and a little water in a mixing bowl until smooth and fluffy. Allow the chocolate mixture to cool slightly before adding the fluffy egg mixture. When well mixed, gently invert the cocoa powder.
  • Butter a springform pan or baking dish and add the cake batter. Bake the cake at 180 degrees for 12 minutes, depending on its thickness. Allow the cake to cool slightly before cutting into serving pieces.
  • Melt 1 dl of sugar into a dark caramel, add half a vanilla pod, the butter and the cream. First let boil any lumps that form. Then leave it at low temperature and thicken slightly. Cool the caramel sauce in the refrigerator and use it when it is at room temperature.
  • Crush the girl’s kiss, which is placed on the plate with the piece of cake. Serve with the sauce on top and place a scoop of vanilla ice cream – or other ice cream if you like – on the side.

When there is chocolate on the menu, I know what Italian specialty to stand out.

By Knut-Espen Misje, sommelier, course leader and co-author of several cookbooks / NTB

The chocolate cake is of course good on its own – or with a good cup of coffee. But if you want to add an extra touch to the cake, you can save the coffee for later and serve it with a glass of good wine instead.

Dark chocolate goes best with sweet wines made from red grapes. There are not a lot. Port is the most common, but I have another favorite myself, a specialty from Veneto.

Same grapes as Amarone

The Valpolicella district offers a sweet wine of raisins that is a perfect chocolate partner. It is made from the same grapes as regular Valpolicella and Amarone.

The method means that whole bunches of grapes are harvested and added to the drying. During the drying time, the grapes shrink, so the taste is concentrated. Then the grapes are pressed and the wine ferments until just sweet. The result is a medium-sweet wine with moderate tannins and a complex taste of dried fruits, chocolate, nuts and herbs.

Domìni Veneti Vigneti di Moron Recioto della Valpolicella 2016 (item no. 3355402, order pick, NOK 249.90 for 50 cl) is made by the famous cooperative Domini Veneti. They have their vines in the village of Moren, in the heart of the best part of the region.

WINE: Domìni Veneti Vigneti di Moron Recioto della Valpolicella 201, 249.90 kr for 50 cl.  Photo: Shutterstock/NTB

Harmonizes beautifully

The wine is 70 percent Corvina, 15 percent Molinara and 15 percent Rondinella and is relatively concentrated and sweet. We can safely say it’s sweet enough to match both ice cream and caramel, so a lot is in place. In addition, the flavors harmonize wonderfully with the cake, and the tannins soften when meeting the chocolate. The aroma of dried fruits, sweet cherries, chocolate and nuts in the wine goes well with all elements of the dessert.

What’s so delicious when food and wine pair well is that the sum of the two is even better than the parts separately. If you try this combination, you will probably discover the same calculation.

Stay informed. Receive a daily newsletter from Dagsavisen

Leave a Comment

Your email address will not be published.