July 27, 2020

Vegan Gluten Free Chocolate Jar Cake

This indulgent and sinfully rich chocolate cake is Vegan and Gluten-Free.  Frosted with chocolate avocado frosting making it rich, super delicious, and yet healthy.

Recipe Card 

Ingredients

Quantity
For Cake

 

Gluten-free flour

150 gm
Dark brown sugar

120 gm

Cocoa powder

35 gm
Baking powder

1 tsp

Baking soda

¼ tsp

Xanthan gum

¼ tsp

Salt

1/8 tsp

Soymilk

235 gm
Grated zucchini

60 gm

Coconut oil

90 ml

Vegetarian flax egg

44gm(1 tbsp flax seed powder+1/2 of 1/3cup)

Brewed coffee

60 ml
Lemon juice

1 tbsp

Vanilla

1 tsp

For Chocolate Frosting

 

Avocado

225 gm
Almond milk

90 ml

Coconut oil

45 ml
Maple syrup

75 ml

Cocoa powder

1 ½ tbsp
Salt

A pinch

Vanilla

2 tsp

 

Method of Preparation:

For the Cake

  1. Mix sifted gluten-free flour, baking powder, baking soda, xanthan gum, and dark brown sugar and set aside.
  2. Mix water and powdered flaxseed and set aside.
  3. Mix cocoa powder with melted coconut oil and set aside.
  4. Mix lemon juice with soymilk.
  5. Combine all the wet ingredients, flax egg, cocoa, and coconut oil paste, soy milk, and lemon mixture; add coffee, vanilla, and zucchini.
  6. Pour the mixture onto the dry ingredients and mix well.
  7. Divide the cake batter into 2 frames of 20 x 20cm(approx 400gm in each frame)
  8. Bake at 160*c for 10 min.

 

For the frosting

  1. Combine all the ingredients and blend well. rest in the fridge for 10min before to assemble the cake jar.

 

For Assembling

Cut the cake using a 10cm ring, place the frosting in the piping bag and start to assemble them in the jar, alternating each layer.

Finish with berries and serve.

 

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Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

July 13, 2020

Plated Vegan Raspberry Pannacotta

A Gluten-free and vegan version of panna cotta, chocolate mousse, and shortbread biscuit. Each of the main components of this dessert could be served/consumed on its own, or put them together to create a plated dessert.

 

Recipe Card 

Ingredients

Quantity

For Shortbread

Almond flour

20 g
Gluten free all purpose flour

35 g

Chickpea flour

30 g
Oil

40 g

Water

10 g
Salt

1 pinch

Vanilla

¼ tsp

For Raspberry Pannacotta

Soy/rice milk

100 g

Cashew nut cream

100 g

Sugar

35 g

Agar-agar flakes

2 g

Raspberry puree

70 g

For Cashew Cream

Cashew nut

30 g

Rice/soy milk

100 g

For Chocolate Mousse

Dark chocolate 56%

100 g

Soy milk

100 g

Sugar

30 g

Agar-agar

¼ tsp

For Lavender Air

Soy milk

100 g

Lavender aroma

1 drop

Sugar

20 g

Agar-agar

¼ tsp

 

Method of Preparation:

For Shortbread

  • Mix together all the dry ingredients.
  • Mix together the oil and water and pour on to the dry ingredients.
  • Mix it well till it comes together to form a dough.
  • Sheet the dough to 3-4 mm thickness.
  • Place a 5- inch by 5-inch steel frame over it and refrigerate.
  • Bake at 160 centigrade for 15 min or until the shortbread starts to brown.
  • Remove from the oven and brush the shortbread within the frame with melted dark chocolate. Set aside.
  • Crush the trimming to form a crumble like texture.

 

 For Raspberry Pannacotta

  •  Soak the agar agar in the soy milk for 20-30 min.
  • Boil for a couple of minutes. Add the cashew cream followed by the fruit puree.
  • Pass through the strainer.  Pour the mix over the shortbread base and freeze.

 

For the Cashew nut Cream

  • Boil the soy milk and soak in the cashew nut for 20 -25 min.
  • Blend the cashews with the soaking liquid to form the cream.

 

For Chocolate Mousse

  • Soak agar agar in the soy milk for 15 to 20 min.
  • Bring it to a boil and pour over the chocolate.
  • Mix well to form a ganache.
  • Whip the ganache while cooling over an ice bath until light.
  • Refrigerate for 30-40 min.
  • Make quenelles and freeze.

 

For Lavender Air

  • Soak agar agar in the soy milk for 15 to 20 min.
  • Bring it to a boil and cool to room temperature.
  • Beat using a stick blender or a whisk.

 

Assembly

  • Remove the panna cotta out of the freezer and let it rest at room temperature for 10-12 min. Cut into the desired shape.
  • Place the panna cotta on the presentation plate and top with chocolate quenelle.
  • Spoon the lavender foam over it and top with a gold leaf.

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For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

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