{"id":3406,"date":"2017-04-12T22:28:00","date_gmt":"2017-04-12T22:28:00","guid":{"rendered":"https:\/\/lacasalforno.com\/?p=3406"},"modified":"2022-12-12T09:43:28","modified_gmt":"2022-12-12T09:43:28","slug":"tarta-de-chocolate-sin-gluten-con-crema-de-chocolate-gluten-free-chocolate-cake-with-chocolate-frosting","status":"publish","type":"post","link":"https:\/\/lacasalforno.com\/?p=3406","title":{"rendered":"Tarta de chocolate sin gluten con crema de Chocolate \/ Gluten free chocolate cake with chocolate frosting"},"content":{"rendered":"

(English version below)<\/em><\/strong><\/p>\n

A todos aquellos que no pod\u00e1is comer alimentos que contengan gluten, y los que s\u00ed, aqu\u00ed la receta de una tarta de chocolate con crema de chocolate. El bizcocho queda jugoso y la crema suave. F\u00e1cil y rica, para repetir.<\/p>\n

$\"\"$ <\/p>\n

Ingredientes para el bizcocho:<\/strong><\/p>\n

4 huevos grandes \u00f3 5 peque\u00f1os (separar las claras y las yemas)<\/p>\n

Una cucharadita de extracto de vainilla<\/p>\n

Ralladura de una naranja<\/p>\n

200 gr de mantequilla derretida<\/p>\n

200 gr de chocolate negro para fundir troceado muy fino<\/p>\n

250 gr de almendra molida<\/p>\n

150 gr de az\u00facar<\/p>\n

$\"\"$ <\/p>\n

Ingredientes para la crema de chocolate<\/strong>:<\/p>\n

150 gr de mantequilla a temperatura ambiente<\/p>\n

1 cucharadita de extracto de vainilla<\/p>\n

2 cucharadas de cacao puro en polvo (sin gluten)<\/p>\n

60 gr de az\u00facar en polvo (sin gluten)<\/p>\n

60 gr de chocolate negro derretido (dejar que enfr\u00ede antes de a\u00f1adir a la mezcla)<\/p>\n

Batir las claras a punto de nieve y reservar; en otro bol batir las yemas con el az\u00facar y el extracto de vainilla hasta que se obtenga un color p\u00e1lido casi blanco y cremoso.<\/p>\n

$\"\"$ <\/p>\n

A\u00f1adir a las yemas las almendras molidas y el chocolate en trozos muy peque\u00f1os y mezclar bien. A\u00f1adir ahora la mantequilla derretida (pero que no est\u00e9 caliente) y seguir mezclando bien, a\u00f1adir ahora la ralladura de naranja y por \u00faltimo incorporar a la mezcla las claras a punto de nieve; mejor hacer este paso en dos partes, despacio y con movimientos envolventes.<\/p>\n

$\"\"$ <\/p>\n

Poner la mezcla en un molde que est\u00e9 engrasado o forrado con papel de horno y llevar al horno a 180 grados durante 45\/ 50 minutos (depende del horno)<\/p>\n

Dejar enfriar para desmoldar y preparar la la crema mientras tanto.<\/p>\n

$\"\"$ <\/p>\n

Para elaborar la crema <\/strong>de chocolate batir el az\u00facar y la mantequilla hasta que est\u00e9 cremosa y blanquecina, a\u00f1adir el cacao en polvo y batir hasta que est\u00e9 incorporado; por \u00faltimo a\u00f1adir el chocolate derretido y el extracto de vainilla y seguir mezclando hasta obtener una crema suave.<\/p>\n

Decorar como m\u00e1s guste, que aproveche!<\/p>\n

$\"\"$ <\/p>\n

<\/p>\n

*Receta adaptada de cupcakeJemma<\/p>\n

\n
English version here<\/strong><\/em><\/p>\n
This cake is gluten free, perfect for all those who can\u00b4t eat gluten, in fact this is a recipe for everybody, because is just a super moist cake and very soft cream. Easy and tasty.<\/p>\n
$\"\"$ <\/p>\n
Ingredients for the cake:<\/strong><\/p>\n
5 eggs (separate de egg whites from the yolks)<\/p>\n
A teaspoon of vanilla extract<\/p>\n
Orange zest<\/p>\n
200 gr of melted butter<\/p>\n
200 gr of dark chocolate finely chopped<\/p>\n
250 gr of ground almond<\/p>\n
150 gr of caster sugar<\/p>\n
$\"\"$ <\/p>\n
$\"\"$ <\/p>\n
$\"\"$ <\/p>\n
Ingredients for chocolate cream:<\/strong><\/p>\n
150 g butter at room temperature<\/p>\n
1 teaspoon vanilla extract<\/p>\n
2 tablespoons pure cocoa powder (gluten free)<\/p>\n
60 gr of powdered sugar (gluten free)<\/p>\n
60 gr of melted black chocolate (let cool before adding to the mix)<\/p>\n
<\/p>\n
Beat the egg whites until soft peaks and reserve; In another bowl beat the yolks with the sugar and the vanilla extract until a pale and creamy.<\/p>\n
$\"\"$ <\/p>\n
Add to the egg yolks the ground almonds and the dark chocolate, mix well. Add the melted butter (at room temperature) and continue mixing well, add the orange zest and finally add the egg whites to the mixture; Better to do this step in two parts and slow.<\/p>\n
$\"\"$ <\/p>\n
Put the mixture in a mold that is greased or lined with baking paper and bake at 180 degrees for 45\/50 minutes (depending on the oven)<\/p>\n
$\"\"$ <\/p>\n
$\"\"$ <\/p>\n
Allow to cool to unmold and prepare the cream in the meantime.<\/p>\n
To make the chocolate cream beat the sugar and butter until creamy, add the cocoa powder and beat until it is well incorporated; Finally add the melted chocolate and the vanilla extract and continue mixing until you get a smooth cream.<\/p>\n
Decorate as you like, enjoy!<\/p>\n
$\"\"$ <\/p>\n
<\/p>\n
* Recipe adapted from cupcakeJemma<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
(English version below) A todos aquellos que no pod\u00e1is comer alimentos que contengan gluten, y los que s\u00ed, aqu\u00ed la receta de una tarta de chocolate con crema de chocolate. El bizcocho queda jugoso y la crema suave. F\u00e1cil y rica, para repetir. Ingredientes para el bizcocho: 4 huevos grandes \u00f3 5 peque\u00f1os (separar las […]<\/p>\n","protected":false},"author":1,"featured_media":1866,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[924,926,348,928,930],"class_list":["post-3406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-chocolate-cake-es","tag-flourless-es","tag-glutenfree-es","tag-tarta-de-chocolate-es","tag-tarta-sin-gluten-es"],"_links":{"self":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3406"}],"version-history":[{"count":2,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3406\/revisions"}],"predecessor-version":[{"id":5144,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3406\/revisions\/5144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/media\/1866"}],"wp:attachment":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}