The Orange Cake with Nutella (Gluten-free) is a great dessert for people with celiac disease or those who are gluten intolerant. It's a delicious flourless cake that I assure you will love as it is delightful.
200 milliliters clotted cream, Filling and topping
50 grams sugar, Syrup
200 grams chocolate, Filling and topping
250 grams nutella, Filling and topping
50 grams water, Syrup
25 milliliters liqueur, moscatel (Syrup)
Preparation
30 mins
50 mins
Low
Preheat the oven to 170º C.
Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form. Set aside.
Pour into a greased mold. Bake for 50/60 minutes. As always, depending on the ovens. Do the toothpick test. Let it sit for about 5 minutes in the mold, then unmold and cool on a rack.
Cream the sugar with the yolks. Add the oil, zest, and juice. Mix. Add the flour with the baking powder. Mix until you have a smooth mixture. Fold in the egg whites gently.
Filling and topping: Heat the cream, pour it over the chocolate and stir until smooth. Add the Nutella and mix until it becomes a cream.
Cover with plastic wrap and refrigerate for at least 4 hours. It's best to make it the day before.
When ready to use, whip with a whisk like the cream.
Syrup: Bring the water and sugar to a boil, and when it boils, turn off the heat, add the liqueur, and let it cool.
Assembly:
Cut into 3 layers.
Soak one of the layers with the syrup and place it on the serving platter.
Cover with the Nutella cream, place another soaked layer, again Nutella cream, the third soaked layer.
Cover the cake with the remaining cream.
Decorate as desired.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?