Gluten Free Chocolate Framboise Cake
Flourless Chocolate Cake
1 stick unsalted butter
4 oz, bittersweet chocolate, chopped
7 tablespoons sugar
4 egg yolks
2 egg whites
Preheat oven to 325°F.
Prepare a 6-inch springform or false-bottom pan by buttering pan bottom and sides, lining bottom with waxed paper, and buttering again.
Melt chocolate and butter together over a double boiler (For a makeshift double boiler, bring 2 inches of water to boil in a saucepan, reduce to a simmer, and place butter and chocolate in a mixing bowl over the simmering water. Do not allow bottom of bowl to touch the water). Stir occasionally, until the chocolate is melted. Remove from heat.
Whisk egg yolks and 4 tablespoons of sugar together on high speed for 34 minutes, until thick and light yellow in color.
In a clean, grease free bowl, whisk the egg whites and remaining 3 tablespoons of sugar on high speed until peaks stay stiff when whisk is lifted from the bowl (approximately 2 minutes).
Fold the melted chocolate mixture into the yolks; fold in the whites. Spread into your prepared pan and bake for 35 to 40 minutes, or until a knife inserted into the center of the cake comes out clean.
Cool the cake completely before running a hot knife between the pan and cake sides, to release it. When the cake is completely cool, slice it in half carefully with a serrated knife (the cake is quite fragile, but if the layers try to fall apart; simply press them back together; like good lovers, they’re forgiving). At this point, the layers may be individually wrapped in plastic wrap and stored in the freezer until needed.
Makes 2 – 6″ layers (may be prepared days ahead, and kept frozen)
Chocolate Raspberry Mousse
2/3 cup raspberry purée (prepare ahead of time)
10 oz. bittersweet chocolate, chopped
3/4 cup cream
3 egg whites
2 tablespoons sugar
pinch cream of tartar
To prepare the purée, thaw one (12 oz) package of frozen raspberries. Process thawed berries in a food processor or blender, and drain through a fine mesh strainer into a bowl. Discard the seedy pulp; you should have more than enough purée for the recipe. (Heat the extra with a little sugar for a delicious ice cream topping, or add to yogurt.)
Whisk the cream on high speed until beaters start to leave traces; slowly pour in the puree. Continue whisking until the cream makes soft peaks.
In a clean, grease free bowl, whisk the egg whites with a pinch of cream of tartar, to the soft peak stage. Gradually add the 2 tablespoons sugar. Continue whisking until the whites form stiff peaks.
Melt the chocolate over a double boiler. Remove from heat and allow to cool slightly. Then, while the chocolate is still a little warm, fold it into the cream mixture. Fold in the whites.
Makes 2 1/2 cups. (prepare mousse just before cake assembly)
Assembling The Framboise
Place one layer of cake in your 6″ springform pan. Spread half of the mousse on top. Even out with a spatula. Place second layer of cake, flat side up, on top of the mousse. Press gently. Top with remaining mousse. Refrigerate for a couple of hours, or until set. To serve, run a hot knife around the cake to help release it from the pan. Remove springform side and bottom carefully and move the cake to a serving plate.
A beautiful topping is a simple layer of one-fourth cup seedless raspberry jam, heated with 1 TB Chambord liqueur, and spread carefully on the cake. Garnish with chocolate hearts or fresh raspberries.
Source: Whole Foods
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