{"id":56015,"date":"2018-12-03T10:00:12","date_gmt":"2018-12-03T09:00:12","guid":{"rendered":"https:\/\/www.lacassataceliaca.it\/?p=56015"},"modified":"2024-07-09T16:48:22","modified_gmt":"2024-07-09T14:48:22","slug":"cake-au-chocolat-et-sa-namelaka-au-caramel","status":"publish","type":"post","link":"https:\/\/www.lacassataceliaca.it\/fr\/cake-au-chocolat-et-sa-namelaka-au-caramel\/","title":{"rendered":"Cake au chocolat et sa namelaka au caramel"},"content":{"rendered":"

Cake au chocolat avec cr\u00e8me namelaka au caramel, sans gluten et sans jaunes d’\u0153ufs<\/h3>\n
\"Cake
Cake au chocolat et sa namelaka au caramel – La Cassata Celiaca<\/figcaption><\/figure>\n

Le cake au chocolat et sa namelaka au caramel<\/strong> est un entremets moelleux enrichi avec une cr\u00e8me tr\u00e8s mousseuse et a\u00e9rienne, tout sans gluten<\/strong> et sans jaunes d’\u0153ufs<\/strong>.<\/p>\n

En origine l’id\u00e9e c’\u00e9tait de faire le mooncak<\/strong>e, mais je suis tomb\u00e9e sur une recette<\/a>\u00a0(que j’ai rendu gluten free) qui ne m’a pas donn\u00e9 le r\u00e9sultat souhait\u00e9.<\/p>\n

Je ne sais pas si c’est faute du mix utilis\u00e9 ou si en effet cette base au chocolat n’est pas si a\u00e9rienne comme je l’imaginais.<\/p>\n

\"Cake
Cake au chocolat et sa namelaka au caramel – La Cassata Celiaca<\/figcaption><\/figure>\n

Du coup mon projet de faire un cake hyper moelleux \u00e0 garnir avec la namelaka et a glacer avec un glacage au chocolat noir n’\u00e9tait plus r\u00e9alisable.<\/p>\n

La texture compacte du cake, m\u00eame si humide \u00e0 souhait, m’obligeait de d\u00e9corer le cake avec plus de cr\u00e8me.<\/p>\n

Pour faire cela, j’ai utilis\u00e9 la technique d’\u00e9vider le cake<\/a> pour le fourrer tout en gardant l’aspet ext\u00e9rieur et ne pas risquer de le casser en coupant les couches.<\/p>\n

En plus, avec cette surabondance de cr\u00e8me, je ne pouvais plus le glacer au chocolat.<\/p>\n

\"Cake
Cake au chocolat et sa namelaka au caramel – La Cassata Celiaca<\/figcaption><\/figure>\n

Enfin, pour prevenir l’\u00e9chec de mon cake utilisant une recette que je ne connaissais pas, j’ai cuit un mini cake et des cupcakes: une double faillite ce serait trop bizarre.<\/p>\n

Pourtant j’ai obtenu mon petit cake, trois cupcakes (les autres trois je les ai go\u00fbt\u00e9s nature) et deux verrines: un gros lot.<\/p>\n

Le cake est tr\u00e8s bon, m\u00eame trop.<\/p>\n

\"Cake
Cake au chocolat et sa namelaka au caramel – La Cassata Celiaca<\/figcaption><\/figure>\n

La namelaka est magnifique<\/a>: elle a une texture lisse qui tienne parfaitement la forme qu’on lui donne sans se g\u00e2cher.<\/p>\n

Je vous souhaite une belle semaine, enjoy!<\/p>\n

\n

\"Cake<\/p>\n

Ingr\u00e9dients<\/h5>\n

pour la cake au chocolat:<\/em><\/p>\n

120 g blancs d’\u0153ufs<\/p>\n

100 g sucre<\/p>\n

75 g beurre<\/p>\n

75 g chocolat noir (certifi\u00e9 gluten free)<\/p>\n

100 g farine (pour moi Mix \u00e0 g\u00e2teaux sans gluten Le farine dei nostri sacchi)<\/p>\n

1 pinc\u00e9e de bicarbonate de sodium<\/p>\n

pour le caramel:<\/em><\/p>\n

100 g sucre<\/p>\n

50 g cr\u00e8me fra\u00eeche au 35%<\/p>\n

pour la namelaka au caramel:<\/em><\/p>\n

tout le caramel<\/p>\n

85 g lait<\/p>\n

5 g sirop de glucose<\/p>\n

3 g g\u00e9latine alimentaire (certifi\u00e9 gluten free)<\/p>\n

138 g chocolat blanc (certifi\u00e9 gluten free)<\/p>\n

190 g cr\u00e8me fra\u00eeche au 35%<\/p>\n

pour la d\u00e9coration:<\/em><\/p>\n

chocolat noir et blanc (certifi\u00e9 gluten free)<\/p>\n

 <\/p>\n

Proc\u00e9dure<\/h5>\n

Le jour avant pr\u00e9parer le caramel \u00e0 sec.<\/p>\n

Chauffer une casserole et verser un peu de sucre sans le toucher avec la spatule.<\/p>\n

Quand il commence \u00e0 devenir caramel, en ajouter encore et attendre que celui-ci aussi devient caramel.<\/p>\n

Continuer ainsi jusqu’\u00e0 la fin du sucre et, quand le caramel est bien dor\u00e9, verser petit \u00e0 petit la cr\u00e8me fra\u00eeche bouillante.<\/p>\n

M\u00e9langer, retirer du feu et faire ti\u00e9dir.<\/p>\n

Faire fondre le chocolat blanc et incorporer le caramel.<\/p>\n

Pas de probl\u00e8mes si le chocolat fige.<\/p>\n

Tremper la g\u00e9latine en eau froide.<\/p>\n

Faire bouillir le lait avec le glucose et incorporer la g\u00e9latine essor\u00e9e.<\/p>\n

M\u00e9langer et incorporer le lait au chocolat avec le caramel en trois fois.<\/p>\n

M\u00e9langer avec un mixeur plongeant.<\/p>\n

Enfin incorporer la cr\u00e8me fra\u00eeche et m\u00e9langer avec le mixeur.<\/p>\n

Couvrir la cr\u00e8me et la r\u00e9server au frigo pendant 12-24 heures.<\/p>\n

\"Cake<\/p>\n

Le lendemain monter la cr\u00e8me au fouet.<\/p>\n

Verser la cr\u00e8me dans un sac avec une douille \u00e9toil\u00e9e et r\u00e9server au frigo.<\/p>\n

Pr\u00e9parer la base.<\/p>\n

Faire fondre le beurre avec le chocolat noir.<\/p>\n

Incorporer la farine et le bicarbonate.<\/p>\n

Monter le blancs en neige avec le sucre jusqu’\u00e0 l’obtention d’une meringue.<\/p>\n

Chauffer le four \u00e0 180\u00b0.<\/p>\n

Incorporer les blancs \u00e0 l’appareil de chocolat et farine.<\/p>\n

Chemiser avec du papier sulfuris\u00e9 un moule de 14 cm, rehaussant les bords avec le papier (ou un moule de 20 cm, renon\u00e7ant ainsi aux cupcake et aux verrines).<\/p>\n

\"Cake<\/p>\n

Remplir le moule (et le moule \u00e0 cupcakes) avec l’appareil.<\/p>\n

Cuire les cupcakes pendant 15 minutes et le cake pendant 20 minutes.<\/p>\n

Une fois que le cake et les cupcakes sont froids, les d\u00e9mouler.<\/p>\n

Faire une incision \u00e0 2 cm tout autour du bord pour cr\u00e9er un creux et faire de m\u00eame pour les cupcakes.<\/p>\n

Couper une petite couche de la base et la remettre dans la base du cake\u00a0(et des cupcakes).<\/p>\n

Remplir g\u00e9n\u00e9reusement les g\u00e2teaux avec la cr\u00e8me.<\/p>\n

\"Cake<\/p>\n

R\u00e9server au frigo.<\/p>\n

Faire fondre au micro-ondes les chocolats dans deux jattes diff\u00e9rentes.<\/p>\n

Verser les deux type de chocolat sur deux silpat ou deux feuilles d’ac\u00e9tate et les niveler.<\/p>\n

Quand le chocolat commence \u00e0 figer, d\u00e9couper des \u00e9toiles de taille diff\u00e9rente.<\/p>\n

\"Cake<\/p>\n

D\u00e9corer les g\u00e2teaux et les r\u00e9server au frigo.<\/p>\n

 <\/p>\n

Conseils<\/h5>\n

Les d\u00e9corations en chocolat sont facultatives, on peut soit saupoudrer avec du cacao amer soit laisser la seule cr\u00e8me.<\/p>\n

On peut tout pr\u00e9parer le jour avant et dresser le lendemain: dans ce cas on doit r\u00e9server les g\u00e2teaux dans des sachets pour aliments.<\/p>\n

Si on n’a pas envie de faire le caramel, on peut utiliser de la p\u00e2te de noisettes, de la p\u00e2te d’arachides ou de pistaches.<\/p>\n

Vous ne trouvez pas ce mix? Vous pouvez utiliser 40 g farine de riz fine, 30 g ma\u00efzena et 30 g f\u00e9cule, le tout gluten free.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cake au chocolat avec cr\u00e8me namelaka au caramel, sans gluten et sans jaunes d’\u0153ufs Le cake au chocolat et sa […]<\/p>\n","protected":false},"author":1,"featured_media":56002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[3596,3603,3597,2867,2785,2783],"tags":[3589,3087,3211,6150,3300,2777,5324,3588],"class_list":["post-56015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolat","category-chocolat-fr","category-cioccolato","category-gateaux","category-noel","category-recettes-sucrees","tag-cake-sans-gluten","tag-caramel","tag-namelaka-fr","tag-recettes-pour-noel","tag-recettes-sans-gluten","tag-sans-gluten","tag-sans-jaunes-doeufs","tag-senza-tuorli"],"yoast_head":"\nCake au chocolat et sa namelaka au caramel - La Cassata Celiaca<\/title>\n<meta name=\"description\" content=\"Cake au chocolat et sa namelaka au caramel. 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au chocolat avec cr\u00e8me namelaka au caramel, sans gluten et sans jaunes d’\u0153ufs Le cake au chocolat et sa 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