The cake achieves it’s gluten free status from the chestnut flour used to make the cake. Mind blown! The chestnut flour is an excellent substitute to wheat and it adds excellent flavor characteristics to desserts. This dessert comes from pastry chef Alanna, who is the brains behind The Bojon Gourmet.
Ingredients
For the chocolate chestnut chiffon cake:
- 3/4 cup (2.25 ounces / 65 grams) cocoa powder (I use dutch-processed)
- 1/2 cup (1.75 ounces / 50 grams) chestnut flour
- 1/4 cup (1.25 ounces / 35 grams) sweet white rice flour (mochiko)
- 2 tablespoons (.5 ounces / 15 grams) tapioca flour
- 1/2 cup plus 2 tablespoons (4.5 ounces / 125 grams) organic blonde cane sugar, plus another 3 tablespoons (1.25 ounces / 35 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large egg yolks
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons chocolate or coffee extract (optional)
- 1/4 cup plus 2 tablespoons (3 fluid ounces / 90 ml) sunflower oil (or other neutral oil)
- 1/2 cup plus 2 tablespoons (5 ounces / 150 ml) water
- 5 large egg whites (6.5 ounces / 90 grams)
- 1/2 teaspoon cream of tartar
For the coffee rum syrup:
- 3/4 cup double-strength brewed coffee, or espresso (I use decaf)
- 2 tablespoons sugar
- 1/2 cup dark rum (such as The Kraken)
For the chestnut ccream:
- 8 ounces (225 grams) chestnut cream (such as Perrotta)
- 8 ounces (225 grams) mascarpone
- seeds from 1 vanilla bean (or a teaspoon vanilla extract)
- pinch salt
- 1 1/4 cups (300 ml) heavy cream
- 1 tablespoon sugar
- 2 tablespoons dark rum
For finishing:
-
1/3 cup shaved bittersweet chocolate
-
2 tablespoons cacao nibs
Given the length of the recipe we decided to split it up to make it easier to follow. Be sure to click on the next page for the instructions to this incredible cake.
[nextpagelink][/nextpagelink]
