My sister-in-law has Celiacs disease, so in trying to limit her intake of gluten she really doesn't get to partake in many cakes that I make. We recently had a family cook-out and it was really important for me to make a dessert that Andrea could have that not only tasted good, but looked beautiful. Andrea is a new mom so this cake was also in celebration of the birth of my niece, Merci. The fondant baby on the cake is a mold I found on globalsugarart.com, then I added the cute little diaper.
Most gluten free cakes are really heavy so when I found this recipe for a light and fluffy chocolate gluten free cake, I was thrilled. Most gluten free cakes also call for really random and unique ingredients, thankfully, this recipe has ingredient that I found all at Publix. The directions in this recipe are extremely complex, but it is TOTALLY worth it.
Cake Ingredients:
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped (Ghirardelli Dark Chocolate morsels 60%)
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
½ teaspoon salt
2 tablespoons Dutch-processed unsweetened cocoa powder (Special Dark Hershey’s cocoa powder)
For filling:
2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons cocoa and 1 teaspoon vanilla
Directions:
To Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper. (I just "Cake Release" by Wilton, you can find this was Walmart, Michaels, etc.)
Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm. Mix the 2 tablespoons Dutch-processed cocoa powder.
In your stand mixer, beat yolks, 2/3 cup sugar, and salt until thick and pale for about 5 minutes. Stir in melted chocolate until combined. In a separate HUGE bowl, beat 12 egg whites until they hold stiff peaks (clean your beaters). I use hand held mixer with a very large stainless steel bowl for this-
Add remaining sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture, then fold in remaining whites carefully.
Spread batter evenly over four baking pans. Bake until the cake has puffed and the top is dry to the touch, maybe 16 minutes. I rotated my cake pans once to ensure they cooked evenly. Once the cake is done, cool the cake pans on cooling racks for about 10 minutes. The layers will be very crusty at the top and they will also shrink a little.
If you wish, sift cocoa powder over top of cake layers. Then place a piece of waxed paper over the top of the cake pans. Place a cookie sheet over paper and invert cake onto it, gently peeling off wax paper lining.
In order to make the filling: In a clean large bowl, beat cream with powdered sugar and cocoa powder until it just holds stiff peaks.
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped (Ghirardelli Dark Chocolate morsels 60%)
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
½ teaspoon salt
2 tablespoons Dutch-processed unsweetened cocoa powder (Special Dark Hershey’s cocoa powder)
For filling:
2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons cocoa and 1 teaspoon vanilla
Directions:
To Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper. (I just "Cake Release" by Wilton, you can find this was Walmart, Michaels, etc.)
Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm. Mix the 2 tablespoons Dutch-processed cocoa powder.
In your stand mixer, beat yolks, 2/3 cup sugar, and salt until thick and pale for about 5 minutes. Stir in melted chocolate until combined. In a separate HUGE bowl, beat 12 egg whites until they hold stiff peaks (clean your beaters). I use hand held mixer with a very large stainless steel bowl for this-
Add remaining sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture, then fold in remaining whites carefully.
Spread batter evenly over four baking pans. Bake until the cake has puffed and the top is dry to the touch, maybe 16 minutes. I rotated my cake pans once to ensure they cooked evenly. Once the cake is done, cool the cake pans on cooling racks for about 10 minutes. The layers will be very crusty at the top and they will also shrink a little.
If you wish, sift cocoa powder over top of cake layers. Then place a piece of waxed paper over the top of the cake pans. Place a cookie sheet over paper and invert cake onto it, gently peeling off wax paper lining.
In order to make the filling: In a clean large bowl, beat cream with powdered sugar and cocoa powder until it just holds stiff peaks.
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