Gluten-Free Black Forest Chocolate Cake
Gluten-Free / Flourless Chocolate Cake
8 large eggs, separated
3/4 cup sugar, granulated
1 lb semisweet chocolate, chopped or chips
1/2 cup (1 stick) butter, unsalted
1 Tbsp instant espresso powder (optional)
Pinch of Salt
1 teaspoon vanilla extract
1 cup cherries, canned, drained
3 Tbsp Grand Marnier or Rum
2 cups heavy cream
1/2 cup powdered sugar
1 Tbsp vanilla extract
Chocolate Bar, for shavings
- In a heatproof bowl set over a pot of simmering water, melt 1 pound chocolate and 1/2 cup butter until melted.
- Meanwhile, in a bowl of a mixer fitted with whisk attachment whip egg whites until stiff peaks, about 2 minutes. Transfer egg whites to a large mixing bowl.
- In the bowl of the mixer whip egg yolks for 30 seconds on high with a whisk attachment, gradually add the sugar and continue whipping until pale in color and the mixture flows in a ribbon when the whisk is raised.
- Add egg yolk mixture into chocolate in 2 additions, carefully folding it in after each.
- Add egg white mixture in halves to the chocolate mixture and carefully fold it in until no streaks of egg whites are seen.
- Pour the batter into a 9 inch spring pan that has been lined with parchment paper & sprayed with non stick cooking spray. Put the wet cake strip around the pan.
- Bake in preheated to 350F oven, for 30-45 minutes, or until a toothpick inserted in the middle comes out with only several crumbs.
- Once baked, run a thin knife around the inside of the baking pan and allow to cool completely.
- Meanwhile, drain cherries and measure out 1 cup. Add 3 tablespoons of Grand Marnier and stir to coat the cherries, leave to soak in the alcohol.
Make Chantilly Cream:
- In a bowl of a mixer, combine heavy cream, powdered sugar & vanilla extract. Whip until stiff peaks.
Assemble the Cake
- Drain the cherries from the Grand Marnier. Pour the liquid all over the cake. Cover the cake with whipped cream. Place cherries everywhere over the cake.
- Fit a pastry bag with a decorative tip. Fill the bag with the rest of whip cream. Pipe decor on top of the cake to your liking.
- Then scrape it off because you don’t like it, put in a star tip and pipe on top of the cake again. Just kidding, do it right the first time, unlike me.
- To add shavings of chocolate to the top of the cake. Heat the chocolate bar in 5 second interval for 20-25 seconds. The bar should not be warm at all.
- Using a vegetable peeler, go along the thin side of the bar and you will get chocolate curls. You can do it right over the cake, or do it over a paper towel then transfer only the best ones to the top cake top.
- Now either eat the cake, or put it in the fridge until you will That is it folks!