Guanaja Chocolate Cake (Gluten-free)
Gluten Free

Guanaja Chocolate Cake (Gluten-free)

Made with GUANAJA 70%

An original recipe by l’École Gourmet Valrhona

1 step

Recipe Step by Step



185g Eggs

60g Acacia honey

85g Sugar

70g Almond flour

95g Heavy cream 36%

60g Brown rice flour

45g Potato starch

6g Baking powder


80g Melted butter

45gGUANAJA 70% chocolate

Mix the eggs, honey, and sugar without whisking.

Sift together the rice flour, starch, and COCOA POWDER, then add to the mixture along with the almond flour and baking powder.

Next, add the cream.

Finally, add the GUANAJA 70% chocolate and melted butter.

Pour the batter into the molds lined with baking paper, then use a buttered scraper to make a cut lengthwise up the cake to aid the baking process.

Bake at 320°F (160°C) for about an hour. Check the cake is fully baked by inserting a knife into the center.

If it comes out clean, the cake is done.

Place the cake on a rack and leave it to cool.