Chocolate Sheet Cake With Praline Cream Gluten Free Food

CHOCOLATE SHEET CAKE WITH PRALINE CREAM (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a food processor, grind the hazelnuts with the almond flour until everything is very finely ground.
• Whip the egg whites until they start frothing up and gradually add the sugar. Continue whipping until the meringue holds a firm peak.
• Fold in the almond-hazelnut mixture and melted chocolate.
• Spread on a cookie sheet lined with Gefen Easy Baking Parchment Paper. Cook for 12-15 minutes or until cooked. Be careful not to overcook, it might become brittle and dry if you do. Let cool.
• To make the custard, heat up the milk and vanilla in a saucepan.
• Mix the egg yolks, sugar and tapioca starch in a bowl.
• Once the milk has come to light boil, add it very slowly to the egg mixture, mixing constantly. Make sure to add just a little at a time so you don't end up with scrambled egg.
• Return the egg-milk mixture to the saucepan but strain first. Cook over medium heat, stirring constantly, until thickened.
• Spill in a plastic bag, remove the air and let set for at least three hours in the fridge.
• Whip up the whipping cream.
• Transfer the cooled custard into a big mixing bowl and stir it to loosen it. Add the whipped cream, praline paste (a little goes a long way) and stir until everything is combined.
• Cut the cake in three equal parts. Place the first piece on a serving platter and pipe the praline cream on top. Add the second piece of cake and repeat the process. Do this with the third layer too and then decorate the last layer of cream to your liking.

G.G.'S CHOCOLATE SHEET CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan.
• Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack.
• Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.

GLUTEN-FREE CHOCOLATE CAKE WITH PRALINE TOPPING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 8-inch pan 44 to 49 minutes, 9-inch pan 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
• In 2-quart heavy saucepan, heat 1/4 cup butter, the brown sugar and whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in pecans. Cool 10 to 15 minutes, stirring occasionally, until topping begins to thicken.
• Spread warm topping over cake. Cool before serving. Cut into 4 rows by 3 rows.

CHOCOLATE SHEET CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
• In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
• Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
• To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake