Very very easy but impressive gluten-free chocolate cake hearts without using a special mold. Ideal for parties.
This was the first recipe that I’ve made for the “Gluten Free Pink Hearts Without A Mold” (see recipe here) but they turn out quite big to put them at lollipop sticks. And also his idea came to me at Christmas when I made the Easy Gluten Free Trees for parties (see the recipe here).
Although I have and keep getting molds in shapes and designs to the point that my kitchen is full of them and I no longer have space to stock them, I thought I would save you from that.
These chocolate heart cakes are super easy to make because they are basically a chocolate cake that you just give hart shape to and they look amazing. They are perfect for parties and no one can resist. They really became a hit with my kids and my husband.
I didn’t find it necessary to cover them completely with white chocolate couverture, just on top but you can cover them all over.
Because I was in a Valentine’s mood, I made them in the shape of a heart, but with a suitable cookie cutter, you can make them in any shape you want. For example, for Christmas in the shape of a cChristmas tree or star, for Easter in the shape of a bunny, for children’s parties in the shape of various animal shapes, etc. Basically, here I show you the easy technique for making designs without buying a lot of shaped molds.
I didn’t throw away the leftover of the heart shaped cake and also I didn’t eat it just like that either. I turned it into an amazing recipe: 5-Min & 4 Ingredient for Gluten Free Dessert (see the recipe here).
Zero Food Waste! Don’t throw away food! Recycle them!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Turn on the oven at 180°C/350°F to preheat.
Beat the oil, the sugar, the salt and the vanilla sugar with a stand or hand mixer and beat them until the mixture is smooth.
Add the Greek yogurt and beat them to mix them well.
While the mixer is still running, add the eggs to the batter, one by one, so that each egg is incorporated into the batter before adding the next.
Add the sifted flour with the cocoa powder and beat until the mixture is smooth. Continue beating for another 3-5 minutes to make it fluffier.
Grease and flour or line with parchment paper, a pan sized about 20X2o cm / 8”X8’’ inches.
Pour the batter in it and bake for about 40 Minutes at 180°C/350°F.
(conventional mode)
Remove the cake from the oven and let it stand for about 10 minutes before unmolding and leaving it on the rack to cool down well.
With a heart shaped cookie cutter cut the cake.
In a bain-marie (No special utensils needed, just place a metal or ovenproof bowl over a pot of boiling water.) melt the chocolate well with the butter, stirring well until our chocolate mixture is smooth.
Cover the cake hearts with white chocolate. Optionally drop red color on the leftover couverture to make it pink and draw designs on the cake hearts that are coated with white chocolate.
Let the chocolate cool enough before serving them.
Ingredients
Directions
Turn on the oven at 180°C/350°F to preheat.
Beat the oil, the sugar, the salt and the vanilla sugar with a stand or hand mixer and beat them until the mixture is smooth.
Add the Greek yogurt and beat them to mix them well.
While the mixer is still running, add the eggs to the batter, one by one, so that each egg is incorporated into the batter before adding the next.
Add the sifted flour with the cocoa powder and beat until the mixture is smooth. Continue beating for another 3-5 minutes to make it fluffier.
Grease and flour or line with parchment paper, a pan sized about 20X2o cm / 8”X8’’ inches.
Pour the batter in it and bake for about 40 Minutes at 180°C/350°F.
(conventional mode)
Remove the cake from the oven and let it stand for about 10 minutes before unmolding and leaving it on the rack to cool down well.
With a heart shaped cookie cutter cut the cake.
In a bain-marie (No special utensils needed, just place a metal or ovenproof bowl over a pot of boiling water.) melt the chocolate well with the butter, stirring well until our chocolate mixture is smooth.
Cover the cake hearts with white chocolate. Optionally drop red color on the leftover couverture to make it pink and draw designs on the cake hearts that are coated with white chocolate.
Let the chocolate cool enough before serving them.
See the following video to found out how easy this recipe is:
- If your gluten free flour mix does not contain xanthan gum or psyllium husk, then use gluten-free flou for pastries and add 1/2 tbsp. xanthan gum or psyllium husk. This helps cake not to grated so much.
- If you don’t have gluten free self-rising flour, add 1 tbsp baking powder to your gluten free flour for pastries
- All ingredients should be at room temperature, as well with all cakes.
- The oven is good to be preheated from the beginning of the process.
- Do not open the oven during baking.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
- To test the cake if it is cooked inside, pierce it with a tooth pick or skewer stick or a thin knife. If some dough sticks to it, then it means that it needs more baking time.
- To preserve the cake (in case it doesn’t finish immediately 😀 ) place it either in a cake pan with a glass lid that closes relatively airtight or in an airtight container with a lid.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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