Creamy cake chocolate and meringues gluten free –
A delicious and nice dessert, perfect for a spring party in the garden 🙂
Preparation time 1 hour (excluding 5-hour refrigerator rest)
Gluten-free sponge cake
1/2 liter of milk
1 whole egg
60 g rice flour
3 tablespoons of Rum
200 g white sugar
150 g chopped dark chocolate
10 g gelatine in sheets
200 g whipping cream
Make the sponge cake with this recipe and let it cool down.
Heat the milk and in the meantime soak the gelatine in cold water.
Beat the egg yolks and the whole egg with the sugar, add the flour and mix well. Add a little hot milk, stir and add all the remaining milk.
Put back on the heat (low flame), stir continuously until it thickens.
Remove from heat and immediately add the gelatine (previously soaked in cold water and wrung out). Add the chopped chocolate and finally the Rum, stirring until the chocolate is completely melted.
Pour into a bowl and leave to cool.
Whip the cream with 2 tablespoons of sugar and add it to the chocolate cream.
Take a circle and cut the sponge cake leaving around the circle.
Pour over the chocolate cream, leveling it well. Put in the fridge for about 5 hours.
Before serving remove the circle and decorate it with small meringues made with the advanced egg whites (following this recipe) and press some crumbled meringue on the edges.
More gluten-free chocolate cakes