Amandine fara gluten / Gluten-free rum chocolate cakes

Credeam ca succesul prajiturii Alba-ca-Zapada nu poate fi depasit, dar guess what, m-am inselat: Ladies and gentlemen, prezenting… Amadine! Mai minunate si mai sanatoase ca oricand, fara gluten si fara zahar! :) Reteta face parte din campania „Gatim romaneste si fara gluten cu Schar„, dedicata cu drag celor ce sufera de celiachie si intoleranta la gluten.

Blat:

• 6 oua
• 160g faina Schar bread Mix 
• 1 lgt praf de copt
• 2 lg cacao
• 1 praf de sare
• 140g indulcitor Green Sugar
• 2 lg ulei vegetal

Crema*:

• 100ml lapte
• 2 lg cacao
• 2 lg faina Schar
• 200g unt 65% grasime
• 75g indulcitor Green Sugar
• 1 lgt esenta de rom

Sirop:

• 100ml apa
• 50g indulcitor Green Sugar
• 2 lg esenta de rom
• semintele de la 1/2 pastaie de vanilie

Decor:

• 100g ciocolata neagra fara zahar
• 2-3 linguri din crema*

Pentru blat batem albusurile spuma cu indulcitorul, apoi adaugam galbenusurile amestecate cu uleiul. Separat amestecam faina Schar cu praful de copt, un praf de sare si pudra de cacao. Incoporam usor, treptat, amestecul de faina in cel de oua, folosind o spatula si miscari circulare de jos in sus. Turnam compozitia intr-o tava (20*28 cm) unsa cu ulei si tapetata cu hartie de copt. Coacem blatul in cuptorul preincalzit la 170C timp de 25 de min, pana trece testul scobitorii.

Pentru crema punem la incalzit pe foc laptele, indulcitorul, faina, pudra de cacao si amestecam bine. Aducem la punctul de fierbere, amestecand mereu, apoi fierbem la foc mic pana crema se ingroasa frumos, la final adaugand untul cubulete si esenta de rom. Untul se va topi in crema calda, amestecam bine pana la omogenizare.

Pentru sirop punem pe foc toate ingredientele si amestecam bine pana la dizolvarea completa. Il lasam la racit.

Pentru asamblarea prajiturii taiem blatul racit in 2 parti pe lungime, cu un cutit lat zimtat. Asezam jumatatea de jos in tava in care am copt prajitura, tapetata cu folie alimentara. Insiropam bine blatul cu jumatate din sirop, intindem crema, pastrand putina pentru topping.

Asezam a doua jumatate de blat, o insiropam si pe aceasta, invelim cu folie prajitura si o introducem la rece timp de 2 ore. Taiem marginile prajiturii, apoi o taiem cubulete pe care le decoram cu ciocolata topita si cate un mot din crema :) OMG! Cea mai buna prajitura cu ciocolata ever!

ENGLISH VERSION

I thought the success of the gluten free Snow white cake cannot be over passed, but guess what, I was wrong: Ladies and gentlemen, presenting… chocolate rum cakes! More amazing and healthier than ever, gluten and sugar free!

Cake:

• 6 eggs
• 160g Schar bread Mix flour 
• 1 tsp baking powder
• 2 tbsp cocoa
• 1 pinch of salt
• 140g Green Sugar sweetener
• 2 tbsp olive oil

Frosting*:

• 100ml milk
• 2 tbsp cocoa
• 2 tbsp Schar flour
• 200g butter
• 75g Green Sugar sweetener
• 1 tsp rum essence

Syrup:

• 100ml water
• 50g Green Sugar sweetener
• 2 tbsp rum essence
• seeds from 1/2 vanilla bean

Topping:

• 100g sugar free chocolate
• 2-3tbp of the frosting*

For the cake beat the egg whites with the sweetener, then add the egg yolks and oil. Separately mix the Schar flour with baking powder, a pinch of salt and cocoa powder. Fold this into the egg mix, with circular movements. Pour the batter in a pan (20*28 cm) greased with oil and lined with baking paper. Bake in the preheated oven at 170 C for 25 min, until a skewer inserted in the center comes out clean.

For the filling put the milk, sweetener, flour, cocoa in a saucepan and slowly bring to a boil, stirring well. Simmer at low heat until it thickens, in the end add the butter cut into cubes and rum essence. The butter will melt in the hot cream, mix until smooth.

For the syrup put all the ingredients in a small saucepan and mix until fully dissolved. Let it cool.

To assemble the cake cut the cooled cake in 2 layers. Place the bottom layer in the pan we baked the cake, cooled and wrapped in clingfilm. Pour half of the syrup over the cake, spread the filling, saving some for the topping.

Add the second half of the cake, pour syrup, wrap the cake and put in the fridge for 2 hours. Cut the cake margins, the cut into cubes and decorate with the remaining filling and melted chocolate. OMG, the best cake ever! :)