Chef Stéphane Gabrielly's "gluten-free chocolate cloud" cake

Louise-Adélaïde Boisnard 10:20 p.m., January 21, 2023

Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.

This week, chef Stéphane Gabrielly offers you his gluten-free chocolate cloud.

Ingredients

3 organic free-range eggs

40 g coconut sugar

20 g buckwheat flour

20g cornstarch flour

20 g Chestnut Flour

1 tbsp.

rum

100 g butter or Ghee

150g Chocolate 65%

1 packet of gluten-free baking powder

1 pinch of salt

10 g butter or Ghee for the mold

For the chocolate cloud

Melt the butter and chocolate in a bowl.

Mix all the flours add the baking powder.

Vigorously beat the eggs with the coconut sugar to obtain a frothy mixture.

Add the melted chocolate and butter mixture.

Mix well using a whisk.

Add the flour mixture.

Mix well.

Add the rum.

Mix well.

Then put the chocolate cloud in a buttered round or rectangular mould.

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For cooking the chocolate cloud

Butter the inside of your mold with butter using a brush.

Bake the cloud for 20 minutes.

Take the cloud out of the steamer basket.

Let it rest for 10 minutes before serving it.

The chef's tip

You can replace wheat flour with gluten-free flours.

You can also use a single variety of chocolate.