This is a great low sugar, low gluten cake to enjoy every time one craves cake! It is also easy to do and has a very short baking time.
Yields 1 cake
For the topping
- 500 ml of water
- 150 g of whipping cream
- 50 g of dark chocolate80–85% cacao
- 50 g of mild chocolate50–70% cacao
- 1 teaspoon of butteroptional
For the bread
- 150 g of butter
- 20 g of date sugar
- 15 g of coconut sugar
- 5 eggs
- 30 g of all-purpose flour
- 15 g of teff flour
- 20 g of oat flour
- 30 g of hazelnut flour or 15 g of coconut flour
- 80 g of almond flour
- 30 g of chestnut flour
- 80 g of corn starch
- 10 g of baking powder
- 10 g of ground cinnamon
- 4 g of fine salt
- 2–3 pieces of dried apricots
- 100 g of low sugar marmalade
- 3–4 halves pecan nuts
- Oat flour could contain gluten: if not labeled as gluten-free, it may be contaminated with gluten during processing.
You will need
- round baking form (around 18 cm)
- large bread knife
- big flat plate or wooden board to place the cake
For the topping
- Fill a small pot with water, and put it on the stove on medium heat.
- Place the bowl on top of the pot, taking care that it doesn’t touch the
water —the idea is to warm up the bowl only with steam heat.
- Put 100 g of the whipping cream into the bowl, and wait until it gets warm (
- Lower the temperature and add the chocolate in pieces to the bowl, starting with 30 g of each, and mix using covering movements with the spatula until the chocolate is melted. Important: make sure that the mixture doesn’t get too hot or the fat of the chocolate will split. If you notice that it’s getting too hot, then remove the bowl from the heat and wait until it cools down. You can also add a bit of cold whipping cream to cool down the mixture.
- Add more chocolate and cream to achieve your desired balance of sweetness and
strongness —try the mixture until you like the flavor. Keep stirring with the spatula to integrate the chocolate into the mixture.
- Remove the bowl from the heat and cool it down on a wet surface or in a larger bowl with cold water touching the surface of the bowl with chocolate mixture.
- To reach a brighter version of the chocolate add the teaspoon of butter in the final stage and mix it well.
For the bread
- Preheat oven to 180 ˚C.
- Grease the baking form: line the bottom with baking paper and butter the sides.
- Start mixing butter using a mixer on medium speed for about 2 minutes, then switch to high speed and mix for 3 minutes more.
- When the butter is creamed, add sugars and mix at high speed for about 4 minutes.
- Add eggs to the butter mixture and mix at medium speed for about 4 minutes.
- Carefully add all dry ingredients and mix at low speed until it’s homogeneous. If the mixture gets too heavy for your mixer, mix using a spatula.
- Transfer the mixture into the baking form and bake for 20 minutes.
- When it’s ready, put it out of the oven and let it cool down.
- Place the bread on a flat surface and cut the layers using a bread knife. Start by cutting the lower layer at about 1 cm from the bottom, and the other layer at about 2 cm above the first cut. Keep the knife straight while cutting by making small cutting movements.
- Cut the dried apricots into small dice.
- Split the layers and place the bottom layer on a large flat plate or the surface where you will finish it. Add a thin layer of marmalade spreading it from the center to the borders, until the base is covered. Spread half of the dried apricots on top of the marmalade. Cover with the middle bread layer. Spread another layer of marmalade and dried apricots on top. Add the top layer of bread, and align all the layers together.
- When the bread is not hot anymore, start to cover the cake with the chocolate ganache. You can use a silicon or metal spatula to distribute it evenly all around the surface of the cake.
- Once you have all the bread covered with a medium-thick chocolate layer, sprinkle some pecans (roughly chopped into small pieces) to decorate. Then let the cake cool down before serving in a refrigerator.
Notes & tips
You can use any marmalade or dried fruits for the inner layers.
Try changing the marmalade for soft chocolate ganache with dried fruits for the inner layers.
If you need a full gluten-free recipe, replace the wheat flour with an oatmeal one (then you need 50 g of oatmeal flour in total).
If you want it completely sugarless, replace the sugar with the same amount of erythritol.