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Recipe
Flourless Tamari Cake with Pandan Cream & Crunch
Serves
1 8" Cake | 8 portions Panko Crumble | 1 pt Pandan Cream
Total Time
1.5 hours
Cook Time
20-25 min
About
Indulge in a deeply decadent, naturally gluten-free chocolate cake elevated by the unexpected depth of Kikkoman® Gluten-Free Tamari Soy Sauce. The Tamari enhances the rich dark cocoa, creating an irresistible sweet-savory balance. Topped with a cloud of vibrant, aromatic pandan whipped cream and finished with toasted gluten-free panko crumbs for a delicate, crispy contrast, this showstopping dessert is a masterclass in flavor and texture.
Ingredients
Flourless Tamari Chocolate Cake
- 170g Chocolate, 70%
- 113g Butter, unsalted
- 135g Sugar
- 1/8 tsp Salt
- 2 tsp Espresso Powder
- 1 tsp Vanilla
- 3 ea Egg
- 43g Cocoa Powder
- 21g Kikkoman® Gluten-Free Tamari Soy Sauce
Pandan Whipped Cream
- 265g Heavy Cream
- 6g Pandan Leaves
- 35g Powdered Sugar
- 1 tsp Vanilla Extract
- Salt, pinch
Caramelized GF Panko Clusters
- 90g Coconut Oil
- 200g Kikkoman® Gluten-Free Panko
- 200g Sugar
- 25g Kikkoman® Gluten-Free Tamari Soy Sauce
Directions
Flourless Tamari Chocolate Cake
- Melt chocolate and butter.
- Whisk in sugar, salt, espresso powder, vanilla and tamari.
- Add in eggs, one at a time.
- Sift cocoa powder, then fold into cake batter.
- Pour into 8” cake round. Bake 325 degrees until edges have set and center is still a bit jiggly, about 20-25 min.
Pandan Whipped Cream
- Infuse pandan leaves into heavy cream, let steep 30 min.
- Whip cream until slightly thickened. Sift in powdered sugar, then add vanilla and salt. Whip until stiff peak.
Caramelized GF Panko Clusters
- Melt sugar slowly until lightly browned and caramelized.
- Whisk in coconut oil, then tamari. Fold in GF panko crumbs.
- Spread thinly onto baking sheet and refrigerate until set.
