Blk Forest Low Gluten Mini Cake

First time I make the legendary black forest cake! I made this BLKF with a blend of gluten free flour and freshly ground spelt. The cake hasa very good texture with a lower intake of gluten.  I am so trilled to share this recipe with you. Usually I don't ever say thatsomething I make is good because I leave you to judge... But this gateau is a real deal ! And I feel so proud to have put it together in 5 minutes with what I had in my kitchen.
Usually I over-plan my recipes, but this time happened to have quite few fine things in my cupboard and I went with the natural flow of creativity. Also usually I make my own ingredient: chocolate, jams, yogurt. For this cake I am relying on some ready made,  to make life easier for you.

I have a challenge for you guys, if you follow me on Instagram or here you will already know. We are trying to reduce waste as much as possible, and as this cake requires few pre-packed ingredients I want to challenge you with a waste free game to balance out!
You know, that when we change diet, often is suggested not to avoid a bad habit but to introduce new good ones, the bad will fade away eventually, kicked by the goods. Well, I want to offer you a similar deal. Would you to keep all your fruit stones for a week (ok maybe not the watermelon seeds) instead of trowing them away . At the end of the week go and spread them in your closest park, wood or your own garden. Try to plant some with kids. Only take care to hide them in bushes and don't make mess in communal gardens. A way to fill land with more life and therefore less rubbish! Are you in?

Ok I trust you are, here the recipe:

Ingredients for 2 minicakes ø8cm for 3 layers

1/2 cup (cup measuring 260ml) gluten free blend flour
1/2 pure cacao powder
1/3 cup and 1 Tbs of spelt whole flour
1/3 cup tapioca flour
1 tsp organic baking powder
1/4 tbsp unrefined salt ( the most local you can find, ok?)
1/2 cup apple puree, unsweetened
1/2 cup pure olive spread ( like a margarine)
1 cup rice syrup
1 tsp pure almond extract
1 tsp pure vanilla extract

For the ganache
1/2 dark Lovingearth chocolate bar
1/2 caramel Lovingearth chocolate bar
120 gr circa chocolate coconut yogurt ( little cup on sale, I use Coyo)
10 large organic cherries pitted and chopped (you need high quality tangy cherries)
pich of unrefined salt (if you are on Himalaya go pink!)

For the Frosting
1/2 dark Lovingearth chocolate bar
1/2 lemon Lovingearth chocolate bar
120 gr circa chocolate coconut yogurt ( the little cup on sale, I use Coyo)
pinch of the usual unrefined (LOCAL) salt ;)

Method for the mini cakes
Preheat the oven at 180ºC.
Mix all dry and all wet separate and then incorporate gently together.
Put in 6 tins of 8 cm ø or 2 big of 15cm ø, and bake for 20 min circa.
Then after 10 min, take out of the tins.
Let cool on a rack.

Method for the ganache
In a Bath-Marie gently melt the chocolate bars.
Let the melted chocolate cool down add the chopped cherries. Then add the the yogurt, place in the fridge until is time for decor.

Method for the frosting
In a Bath-Marie gently melt the chocolate bars.
Let the melted chocolate cool down. Then add the the yogurt, place in the fridge until is time for decor. Leftover of both ganache and frosting make a great bread spread.

Assembling
When the cakes are perfectly cool(not even close to tepid), and the frosting is well set in the fridge you can start assembling.

Make layers of the 3 cakes with a generous amount of ganache. If the mini-cakes are rounded on top even them with a sharp bread knife. Place the last cake upside down.
Following my instruction here cover the cakes with frosting and let cool in the fridge 15 min. Final touches with fresh cherries and chopped chocolate, go creative!

Note: I learned to use apple puree in GF cakes from Audrey at unconventionalbaker.
Enjoy!
Silvia B

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