Gianduja gluten free cakes
Autumn-Fall/Winter

Gianduja gluten free cakes

The name Gianduiotto stems from the word Gianduja, the Piedmont character from the Commedia dell’Arte and a symbol of the fight for freedom and independence that took place in the Piedmont region (northern Italy) in 1799. Gianduiotto is a creamy chocolate that melts in your mouth. A delicacy which can be enjoyed on its own or combined with other flavors. These gluten-free soft and moist Gianduja cakes have a very special and unique taste, due to the presence of this Italian excellence.

Makes 8-10

Ingredients

250 g (9 oz) brown rice flour, sifted

1 tsp organic baking powder

1 tbsp raw cocoa powder

Pinch of sea salt

80 g (3 oz) raw coconut sugar

75 g (3 oz) dark chocolate 70%

200 g (7 oz) Italian Gianduja chocolate (or a high quality milk chocolate at room temperature)

1 large beaten organic free range egg

60 ml (2 ½ fl oz) organic rice milk, at room temperature

60 ml (2 ½ fl oz) mild extra virgin olive oil (or 75 ml (3 fl oz) organic cold-pressed sunflower oil)

Method:

    1. Preheat oven to 180°C (350°F/Gas 4).
    2. In a bowl, sift together brown rice flour, organic baking powder, cocoa powder, sea salt, coconut sugar and set aside.
    3. Melt the dark and Gianduja chocolate in a bain-marie.
    4. Once the chocolates have cooled, add them to the beaten egg, milk and oil and stir. Combine with the dry ingredients and stir quickly until the mixture forms a light whipping cream.
    5. Pour the dough into cups and bake for 15 minutes.
Gianduja gluten free cakes

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