Bundt marble cake (gluten free)

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Ingredients:

  • 4 eggs
  • 300 g flour (Schär Mix C)
  • 250 g brown sugar
  • 1 pinch of vanilla seeds
  • 1 baking powder
  • 100 ml of milk
  • 150 g butter
  • 1 tablespoon of rum
  • 2 tablespoons of cocoa powder

First mix egg whites with half of sugar. In the other bowl mix egg yolks with the other half of sugar, vanilla seeds, milk, butter and rum. Add flour with baking powder and mix well. At the and add egg whites into that mixture and mix very gently. Divide mixture into two parts and put cocoa powder in one part. Grease the baking pan in which you will bake the cake (I used bundt pan). For marble pattern alternately place in the pan one tablespoon of the white mixture and one of chocolate mixture and continue until it runs out of mixture.

Bake it for about 60 min at 180 degrees.

For decoration:

  • 100 ml sweet cream
  • 200 g dark chocolate
  • Pomegranate seeds
  • Vanilla ice cream

For the glaze put chocolate into the hot sweet cream and stir until the chocolate melts and the mixture is completely smooth.

Pour cake with the chocolate glaze and sprinkle with pomegranate seeds and serve with vanilla ice cream.

Chocolate orange cake (gluten free)

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Ingredients for dough:

  • 4 eggs
  • 4 tablespoons of gluten free flour (Schär Mix C)
  • 4 tablespoons of coconut sugar
  • 4 tablespoons of water
  • 1 and ½ tablespoons of oil
  • 1 teaspoon of baking powder
  • 3 tablespoons of cocoa powder
  • 50 ml of orange juice

First mix egg whites with sugar. In the other bowl mix (until you get compact mixture) egg yolks, water and oil. While mixing slowly add flour, baking powder and cacao powder. At the end add egg whites into that mixture and mix very gently. Pour the mixture in the baking sheet and bake it for about 30-40 min at 180 degrees.

Place the dough on the plate and put round baking model/ring over it.

Pour chilled cake with orange juice.

Ingredients for chocolate mousse:

  • 150 g dark chocolate
  • 120 ml sweet cream
  • 4 g of gelatin powder
  • 160 ml whipped sweet cream
  • 2 tablespoons of cold water

Put gelatin powder in water and wait for 5 min. Melt chocolate in hot sweet cream. Mix it together until you get smooth cream. Dissolve gelatin and mix it into the chocolate cream. Let it cool for 30 min. Then slowly add whipped sweet cream and mix it well. Pour that mixture over the dough and put it into the fridge for 2 h.

Ingredients for orange mousse:

  • 1 and 1/4 teaspoons of gelatin
  • 33 ml water
  • 250 ml orange juice
  • 42 g sugar
  • 250 ml sweet cream

First mix gelatin powder with water and wait for 5 min. In a saucepan combine together orange juice and sugar. Cook until sugar is dissolved. Remove from heat and stir in gelatin to dissolve. Let it cool. Then add in that mixture whipped sweet cream and mix well until it becomes one liquid. Pour the orange mousse over the chocolate mousse cake. Put it into the refrigerator for 4 h.

At the end you can decorate it with oranges, sweet cream, chocolate, fresh mentha…

 

Coconut roulade (gluten free)

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Ingredients for dough:

  • 5 eggs
  • Pinch of salt
  • 5 tablespoons of gluten free flour (Schär Mix C)
  • 5 tablespoons of coconut sugar
  • 1teaspoon of vanilla sugar
  • 5 tablespoons of water
  • 2 and 1/2 tablespoons of oil
  • 1/2 baking powder
  • 4 tablespoons of cocoa powder

First mix egg whites with a pinch of salt. In the other bowl mix (until you get compact mixture) egg yolks, water, oil, sugar and vanilla sugar. While mixing slowly add flour, baking powder and cacao powder. At the end add egg whites into that mixture and mix very gently. Pour the mixture in the baking sheet and bake it for about 10-15 min at 180 degrees. When the dough is baked roll it into the baking sheet and wait for 30 minutes.

Ingredients for coconut cream:

  • 250 g mascarpone
  • 100 g sweet cream
  • 70 g coconut flour
  • 3-5 tablespoons of sugar

Mix sweet cream. Add mascarpone, coconut flour, sugar and mix well. Spread that mixture over the dough and roll it.

For decoration:

  • 200 g dark chocolate
  • 100 g sweet cream
  • Coconut

For the glaze put chocolate into the hot sweet cream and stir until the chocolate melts and the mixture is completely smooth.

Pour roulade with the chocolate glaze and sprinkle it with coconut.

At the end put it into the fridge for at least 1 h.

 

Orange chocolate brownie cake (gluten free)

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Ingredients:

  • 170 g dark chocolate and 80 g orange dark chocolate (I used Torras Zero gluten and sugar free dark orange chocolate from http://www.mojacokolada.si)
  • 125 g butter
  • 5 eggs
  • 150 g brown sugar

First melt dark and orange chocolate with butter in a heatproof bowl over a pan of hot water. Beat egg whites with half of brown sugar. In the second bowl mix egg yolks with other half of brown sugar and then slowly add melted chocolate. At the end gently mix together egg yolks mixture with egg whites.

Bake for 30 min at 180 degrees.

You can decorate brownies with sweet cream, ice cream, oranges, chocolate pieces…

Chocolate coconut glass dessert (gluten free)

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Ingredients for chocolate mousse (for 6 100 ml glasses):

  • 100 g dark chocolate and 50 g dark coconut chocolate (I used Torras Zero gluten and sugar free dark chocolate from http://www.mojacokolada.si)
  • 120 ml sweet cream
  • 4 g of gelatin powder
  • 160 ml whipped sweet cream
  • 2 tablespoons of cold water

Put gelatin powder in water and wait for 5 min. Melt chocolate in hot sweet cream. Mix it together until you get smooth cream. Dissolve gelatin and mix it into the chocolate cream. Let it cool for 30 min. Then slowly add whipped sweet cream and mix it well. Divide that mixture among 6 glasses. Put it into the fridge for at least 2 h.

Ingredients for coconut mousse:

  • 1 and 1/2 teaspoons of gelatin
  • 33 ml water
  • 250 ml coconut milk
  • 43 g sugar
  • 250 ml sweet cream

First mix gelatin powder with water and wait for 5 min. In a saucepan combine together coconut milk and sugar. Cook until sugar is dissolved. Remove from heat and stir in gelatin to dissolve. Let it cool. Then add in that mixture whipped sweet cream and mix well until it becomes one liquid. Divide coconut mousse among 6 glasses, over the chocolate mousse. Put glasses into the fridge for at least 2 h.

For decoration:

  • Chocolate (I used Torras Zero gluten and sugar free dark chocolate with coconut and white coconut chocolate from http://www.mojacokolada.si )

At the end you can decorate dessert with chocolate pieces.

Cranberry chocolate muffins (gluten free)

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Ingredients:

  • 125 g butter
  • 100 g Nutella
  • 75 g coconut sugar
  • Pinch of salt
  • 4 eggs
  • 125 g gluten free flour (I used Sachär Mix C)
  • ½ baking powder
  • 100 g cranberry chocolate pieces (I used Torras Zero gluten and sugar free dark chocolate with cocoa nibs and cranberries from www.mojacokolada.si )
  • 90 g cranberries
  • For decoration: whipped sweet cream, cranberries, chocolate

Mix butter with Nutella until you get smooth cream. Add sugar and salt. Then slowly add eggs. While mixing add flour with baking powder and mix until the mixture is compact and smooth. At the end gently mix in chocolate pieces and cranberries. Bake at 180 degrees for about 20-30 min.

You can decorate muffins with whipped sweet cream and with cranberries.

Chocolate almond cake (gluten free)

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Ingredients for almond crust:

  • 200 g amond flour
  • 3 eggs
  • 200 g brown sugar

Mix almond flour with sugar and eggs. Put the mixture into the prepaired baking pan with parchment paper. Bake for 20-30 min at 175 degrees. Be carefule that you don’t over bake the cake.

Place the crust on the plate and put round baking model/ring over it.

When cake is chilled pour it with chocolate mousse.

Ingredients for chocolate mousse:

  • 150 g dark chocolate
  • 120 ml sweet cream
  • 4 g of gelatin powder
  • 160 ml whipped sweet cream
  • 2 tablespoons of cold water

Put gelatin powder in water and wait for 5 min. Melt chocolate in hot sweet cream. Mix it together until you get smooth cream. Dissolve gelatin and mix it into the choclate cream. Slowly add whipped sweet cream and mix it well. Pour that mixture over the almond crust. Put the cake in the fridge for 2 h.

Ingredients for decoration:

  • 200 ml sweet cream
  • Almond chocolate (I used Torras Zero gluten and sugar free dark chocolate with almonds from www.mojacokolada.si)
  • Chocolate mascarpone cream (mix togethe 1/2 tablespoon of Nutella with 100 g mascarpone)

At the end remove baking ring and decorate cake with almond choclate, sweet cream or/and chocolate mascarpone cream.

Chocolate truffles (gluten free)

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Ingredients for 14 truffles:

  • 200 g dark chocolate
  • 100 ml sweet cream
  • Coconut
  • Chopped almonds
  • Cacao powder

Melt chocolate in hot sweet cream. Stir until the mixture is smooth. Put it into the fridge for 1-2 h. Roll into balls and roll each into toppings (coconut, chopped almonds, cacao powder). Put it into the refrigerator for another 1 h. You can store truffles in the refrigerator for up to 14 days.

Chocolate chip cookies (gluten free)

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Ingredients:

  • 150 g of butter
  • ¾ cup of white sugar
  • ¾ cup of brown sugar
  • Vanilla seeds
  • 2 eggs
  • 2 ¼ cup of gluten free flour
  • 1 teaspoon of baking powder
  • Pinch of salt
  • 200 g dark chocolate

Mix together butter with sugar, vanilla seeds and eggs. Add flour with baking powder and mix well. At the end mix in chocolate pieces.

Make small balls and put it on the baking sheet. Bake it for 10 – 15 min at 175 degrees.

Chocolate mousse cake (gluten free)

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Ingredients for dough:

  • 6 eggs
  • 6 tablespoons of gluten free flour (Schär Mix C)
  • 6 tablespoons of brown sugar
  • 1 teaspoon of vanilla sugar
  • 6 tablespoons of water
  • 3 tablespoons of oil
  • 1/2 baking powder
  • 4 tablespoons of cocoa powder
  • 100 ml of milk

First mix egg whites with sugar. In the other bowl mix (until you get compact mixture) egg yolks, water, oil and vanilla sugar. While mixing slowly add flour, baking powder and cacao powder. At the end add egg whites into that mixture and mix very gently. Pour the mixture in the baking sheet and bake it for about 30-40 min at 180 degrees.

Chilled cake cut on half and pour with milk.

Ingredients for dark chocolate mousse:

  • 250 g dark chocolate
  • 25 g butter
  • 5 eggs
  • 3 tablespoons of milk
  • 1 1/2 tablespoon of sugar

For chocolate mousse first melt chocolate with butter in a heatproof bowl over a pan of hot water. Add warm milk and mix until mixture is smooth. Slowly add the egg yolks and mix well. In another bowl mix eggs whites and gradually add sugar. At the end stir eggs whites into the chocolate mixture.

Spread one half of the cake with chocolate mousse and put another half on it.

Put cake into the refrigerator for 2h.

Ingredients for chocolate glaze:

  • 150 g dark chocolate
  • 100 ml sweet cream

For the glaze put chocolate into the hot sweet cream and stir until the chocolate melts and the mixture is completely smooth.

Pour cake with the chocolate glaze and put it into the refrigerator for another 1h.

Ingredients for decoration:

  • Gluten free chocolate pieces and chocolate bars

At the end you can decorate cake with chocolate pieces and serve with whipped sweet cream.