Decadent black currant chocolate cake, sugar and gluten free

The black currants in the garden are starting to ripe; big, sweet and bursting with flavor. I just had to use the opportunity to make this chocolate and black currant cake. The cake is smooth, rich, and the black currants compliment the chocolate, making it a little fresh as well. Top it with black currant ganace and this beautiful cake will definitely impress your guests.Decadent blackcurrant chocolate cake, sugar and gluten free


Servings: approximately 16
Time: 30 minutes + baking and time for cooling
Difficulty: medium


6 eggs
3 tablespoons tagatose
10 oz. (300 g) butter
10 oz. (300 g) stevia or tagatose chocolate
2 tablespoons almond flour
3 teaspoons locust bean gum
1 tablespoon sugar free cocoa powder
1 teaspoon baking powder
1 tablespoon vanilla tagatose
7 oz. (200 g) black currants

Preheat the oven to 320° F (160° C). Melt butter and chocolate together in a small saucepan over low heat. Whisk the eggs with tagatose until pale and fluffy. Sift the almond flour, baking powder, locust been gum and cocoa powder. Take one tablespoon of the flour and cocoa mix, one tablespoon of the chocolate and butter mix and fold into the berries to prevent tem falling to the bottom of the cake. Now, fold everything together and pour the batter into a greased cake tin, approximately 9 inches (22-23 cm).Decadent blackcurrant chocolate cake, sugar and gluten free

Bake for 35 – 40 minutes. It should be a bit wobbly and soft in the middle when you take it out of the oven, this will set when the cake gets cold. Don’t remove the cake tin before the cake is cold. Let it cool down a bit, then refrigerate until it’s completely cold.

Blackcurrant ganache:

10 oz. (300 g) black currants
3 tablespoons tagatose
5 oz. (140 g) sugar free chocolate, stevia or tagatose sweetened
1 tablespoon butter

Decadent blackcurrant chocolate cake, sugar and gluten freeIn a small pot, bring the black currants to a simmer with one tablespoon water. Cover with a lid and let it simmer for approximately 10 minutes. Use the back of a spoon to crush the berries to release the juices. Strain the black currants through a fine masked sieve two times. Pour the blackcurrant juice back to a clean pot, over low heat, add the tagatose and stir to dissolve. Remove the pot from the heat and add the butter and chocolate. Use a spatula to carefully stir until all the chocolate is well incorporated and the blackcurrant ganache is smooth and shiny. Pour it over the cold cake, let it set for some minutes; then serve.

Decadent blackcurrant chocolate cake, sugar and gluten free

© endo(f)pain – 2014


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