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ČOKOLADNA BEZGLUTENSKA TORTA

Iz izvrsne „Prve hrvatske LCHF kuharice“ Anite Šupe i Arijane Miljević Bugenvilija

Istina, recept sam, u nedostatku badema i stevije, malo prilagodila – dodatkom oraha i kokosovog šećera.

Sastojci:

Biskvit:

4 jaja

stevija po ukusu – ja sam dodala 2 žlice kokosovog šećera

1 dl soka od višanja

2 žlice višnjevače ili ruma

2 dl kiselog vrhnja

200 g fino mljevenih badema – ja sam ih zamijenila lješnjacima i orasima

1 prašak za pecivo

1 ½  obilna žlica psyllium praška

50 g kakaa

korica limuna

prstohvat soli

Krema:

125 g mekog maslaca

stevija – ja sam dodala 3 žlice kokosovog šećera

100 g kakaa

2 žlice višnjevače ili ruma

1 jaje

2 žlice vode ili mlijeka

1 omot praha burbon vanilije – po želji

2 žlice prženih mljevenih lješnjaka

Preljev:

2 dl slatkog vrhnja

200 g čokolade (najmanje 70 % kakaa), nasjeckane

½ žličice cimeta

1 žl sitnog kokosovog šećera – po želji

Priprema:

Pećnicu zagrijte na 200 °C.

Kalup za tortu namastite i pospite mljevenim orasima.

Istucite snijeg od bjelanjaka s malo soli.

Orahe i lješnjake pomiješajte s kakaom, limunovom koricom, praškom za pecivo i psyllium prahom.

Žutanjke tucite sa šećerom, dodajte sok od višnje i višnjevaču, kiselo vrhnje i pripremljeno brašno od oraha i lješnjaka. Dobro izjednačite, zatim polako umiješajte snijeg.

Izlijte u kalup.

Pecite 5 minuta, a zatim smanjite temperaturu na 180 °C i pecite 25-35 minuta – dok čačkalica zabodena u sredinu ne izađe čista.

Ohladite.

Pripremite kremu: maslac pjenasto umutite sa šećerom, jajetom i višnjevačom. Dodajte kakao, vaniliju i vodu. Kad dobijete glatku smjesu, umiješajte lješnjake.

Za preljev pomiješajte vrhnje, cimet i čokoladu. Stavite na laganu vatru i miješajući zagrijavajte dok se čokolada ne rastopi i krema izjednači.

Biskvit izvadite iz klupa i prerežite na pola. Želite li, kore možete nakapati sokom od višnje s višnjevačom.

Donju koru premažite kremom i poklopite gornjom korom.

Tortu prelijte preljevom i pospite mljevenim lješnjacima.

NAPOMENA:

Uvijek propržite lješnjake – to pojačava njihovu aromu.

Stavite ih u široku tavu i pržite na vatri, miješajući, dok ne počnu mijenjati boju i mirisati nadaleko. J

Usitnite ih u mlincu za orahe, sjeckalici ili narežite krupno nožem – kako već recept zahtijeva.

By | Siječanj 17th, 2016|Bez glutena, Deserti, Hrana, Torte|0 Comments

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GLUTEN-FREE CHOCOLATE CAKE

From The First Croatian LCHF Cookbook by Anita Šupe & Arijana Miljević Bugenvilija.
The truth is, lacking almonds and stevia I substituted with walnuts and coconut sugar.

Ingredients:

For the sponge cake:
4 eggs
stevia (to taste) – I used 2 tbsp coconut sugar instead
1 dl sour cherry juice
2 tbsp sour cherry brandy or rum
2 dl sour cream
200 g finely ground almonds – I used hazelnuts and almonds
1 pouch baking powder
1 ½ heaping tbsp psyllium powder
50 g cocoa powder
lemon zest
a pinch of salt

For the crème:
125 g soft butter
stevia – I used 3 tbsp coconut sugar
100 g cocoa
2 tbsp cherry brandy or rum
1 egg
2 tbsp water or milk
bourbon vanilla
2 tbsp roasted ground hazelnuts

For the ganache:
2 dl sweet cream
200 g chocolate (70 % cocoa min), chopped
½ teaspoon cinnamon

1 tbsp coconut sugar – optional

Method:

Preheat the oven to 200 °C.
Grease a cake tin and sprinkle with ground walnuts.
Beat the egg whites and salt until stiff peaks form.
Combine the walnuts and hazelnuts with cocoa, lemon zest, baking powder and psyllium powder.
Beat the egg yolks with sugar. Add the sour cherry juice, sour cherry brandy, sour cream, and the walnut and hazelnut flour and beat until well combined. Gently stir in the egg whites.
Pour into the cake tin.
Bake for 5 minutes. Lower the heat to 180 °C and bake for 25-30 minutes – until a toothpick inserted in the centre comes out clean.
Leave to cool.

To prepare the crème, beat the butter with the sugar, egg and sour cherry brandy until foamy. Add the cocoa, vanilla and water and beat until well combined. Stir in the hazelnuts.

To prepare the ganache, combine the cream, cinnamon and chocolate (and sugar) and cook over low heat, stirring constantly, until the chocolate has melted and the crème is uniform.

Remove the sponge cake from the tin and cut horizontally. Sprinkle both halves with sour cherry juice or sour cherry brandy (optional).

Spread the crème over the bottom half, top with the other.
Pour over with the ganache and sprinkle with ground hazelnuts.

Note:
Take your time to roast the hazelnuts – you will get a more intense aroma.
Place them in a large pan and heat stirring until they start changing colour and releasing their aroma.
Use a walnut grinder, a blender, or a sharp knife to chop the hazelnuts to the size required by the recipe.

By | Siječanj 17th, 2016|Cakes & Pastries, Desserts, Food, Gluten-free|0 Comments

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