Almond Joy Gluten Free Cake

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Almond Joy Gluten Free Cake has just two tablespoons of coconut flour and is loaded with coconut balls that are shrouded in a light chocolate cake.

These Almond Joy Gluten Free Cake is loaded with coconut and chocolate flavor. Incidentally, with regards to coconut, you either love it or disdain it. Assuming you end up being a coconut darling actually as am I, this Almond Joy Gluten Free Cake is something you should attempt.

The key to this Almond Joy Gluten Free Cake is ricotta and clearly loads of coconut drops. Ricotta gets blended in with eggs, sugar and coconut pieces, folded into balls. Afterwards are canvassed in chocolate player, heated flawlessly and shrouded in dissolved chocolate and some crunchy almonds.

Every single cut of this Almond Joy Gluten Free Cake will included a cut of the coconut balls. It makes for a fascinating look. Additionally, what I like more is that it helps me consummately to remember the Almond Joy or Bounty chocolate Bars. The coconut combination is as yet all alone, covered by the chocolate very much like the bars. The coconut balls are rich, thick, chewy and loaded with coconut drops.

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After I caused this No To heat Almond Joy Bar, I just couldn’t quit considering another coco-nutty pastry. Furthermore I needed likewise something simple to make. Extra focuses is that you can securely impart this cake to your gluten free companions. Then again, this Almond Joy Gluten Free Cake is so rich and wanton, that nobody will at any point presume that its gluten free except if you advise them.

Ingredients

Coconut Balls:

  • 1 cup ricotta cheese
  • 2 eggs
  • 1/3 cup granulated sugar
  • 3 tablespoons corn starch
  • 3 cups unsweetened coconut flakes

Chocolate Batter:

  • 4 eggs
  • 1/3 cup granulated sugar (+ 1/4 cup granulated sugar)
  • 4.4 ounces milk chocolate (chopped)
  • 2 tablespoons coconut flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon coconut extract
  • 1 tablespoons corn starch
  • 3 tablespoons unsalted butter (melted)
  • pinch of salt

Toppings:

  • 1/2 cup unsalted almonds
  • 1/3 cup unsweetened coconut flakes
  • 4.4 ounces dark chocolate (chopped)
  • pinch of baking powder

Instructions

  1. Preheat oven to 350F degrees.
  2. Spray a 8 inch springform pan with baking spray.
  3. Separate egg yolks from egg whites. Set aside.
  4. In a large bowl combine ricotta with egg yolks, sugar and corn starch, mixing with a whisk or fork. Once combined, mix in the coconut flakes.
  5. Make 12 balls and place 9 of them in a circle, 1 inch from the sides of the pan, and about 1/2 inch from each other. The remaining 3 balls, place them in the middle of the circle, also 1/2 inch from each other. The idea is to distribute the balls evenly in the pan. Set aside.
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Chocolate Batter:

  1. Separate eggs yolks from egg white and set aside.
  2. Bring a medium saucepan half filled with water to a boil. Place the chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stir just a few times. Remove from heat and set aside.
  3. In a large bowl if using a hand mixer, or in the bowl of an electric mixer fitted with the wire attachment, start by mixing on medium-high speed the egg yolks and 1/3 cup of sugar until light in color and smooth. Mix in the melted chocolate. Stop the mixer and scrape the sides of the bowl with a spatula, continue to mix until well combined.
  4. Mix in the melted butter, coconut extract, cocoa powder, corn starch and salt.
  5. Remove the bowl from the mixer, wash the wire attachment and dry it with a towel, reattach it to the mixer.
  6. Add the remaining 6 egg whites and 1/4 cup of granulated sugar to the bowl and mix on high medium speed until light soft peaks start to form.
  7. Using a spatula, gently fold the egg whites mixture into the chocolate batter until fully combined.
  8. Pour the batter into the pan over the coconut balls.
  9. Bake it for 30-40 minutes. Do not over bake.
  10. Remove from oven and let it cool at room temperature.
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Toppings:

  1. Bring a medium saucepan half filled with water to a boil. Place the chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stir just a few times. Remove from heat and pour on top of the cake. Garnish with almonds and coconut flakes.
  2. Refrigerate for one hour before serving for the chocolate to settle.

Nutrition

Calories: 424kcal | Carbohydrates: 32g | Protein: 8g | Fat: 31g | Saturated Fat: 22g | Cholesterol: 100mg | Sodium: 89mg | Potassium: 303mg | Fiber: 6g | Sugar: 20g | Vitamin A: 295IU | Vitamin C: 0.3mg | Calcium: 73mg | Iron: 3mg

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