Where have I been? It’s been a while since my last post!
Honestly, I’ve simply been busy. Many evenings spent away, either with soccer, work, or other events, plus I’ve travelled a bit for work and to see family. The few days I’ve cooked anything, it’s been super-simple stuff, and nothing new – spaghetti, baked chicken taquitos, and so on. It’s been a lot of “on the go” eating lately.
However, before all of this, I did manage to bake up a treat. You see, my Mom’s birthday was last week. We celebrated with a homemade meal and a little together time. The meal was simple and fresh – grilled salmon, roasted fingerling potatoes, and a carrot-beet salad. It was tasty, but not complicated. I saved up all the fancy bits for dessert.
Sometimes, you need fancy. Like, three layers of chocolate filled with raspberry jam, topped with more chocolate kind of fancy. That was this cake. I enjoyed a sacher torte a few weeks ago, and loved the decadent chocolate. I knew this would be just the thing for my chocolate-loving Mom. And of course, because a large portion of my family eats gluten-free, including Mom, I converted the recipe to gluten-free as well.
It baked beautifully. It was an easier recipe to convert than some, thanks to the already egg-heavy base providing the protein structure. And honestly, after glazing this cake, I decided that a glaze on a cake is way easier to do than frost one – there’s less chance of getting crumbs all over! What resulted was a chocolatey treat that was rich, but not overly so, filled with raspberry jam, which cut the richness just perfectly. I would make this again for sure. It was the perfect dessert for a special day, and an extremely special lady.
- For the cake:
- 6 large eggs, separated
- ⅓ cup sweet white rice flour
- ⅓ cup tapioca starch
- ⅓ cup superfine brown rice flour
- ½ cup blanched almond flour
- ¼ teaspoon kosher salt
- 1 teaspoon unflavored gelatin
- 1½ sticks (12 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 5 ounces bittersweet chocolate, melted and cooled slightly
- For the filling and glaze:
- 1¾ cups seedless raspberry preserves
- ⅔ cup agave nectar (can also use corn syrup)
- 2 tablespoons cognac
- 10 ounces bittersweet chocolate, chopped finely
- Preheat the oven to 375 degrees. Butter a 9-inch springform pan. Line th ebottom of the pan with parchment paper and butter the paper. Dust the pan with rice flour.
- In a large bowl, whip the egg whites at high speed until soft peaks form. In a small bowl, whisk together the flours, almond flour, salt, and gelatin. In another large bowl, beat the butter and sugar together until fluffy. Add the egg yolks, one at a time, and beat in. Beat in the chocolate, and then beat in the flours. Add ¼ of the egg whites and beat in, and then fold the remaining whites with a spatula into the batter until no streaks remain.
- Transfer the batter into the prepared pan and scrape out with spatula. Smooth the top as needed. Bake the cake for 35 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Let the cake cool on a wire rack for 30 minutes, and then remove the outer ring and allow the cake to cool completely.
- Invert the cake onto a plate and peel off the parchment paper. Turn the cake right side up. Using a long serrated knife, carefully cut the cake into 3 layers.
- For the filling, whisk ¼ cup plus 2 tablespoons of the preserves with ¼ cup of water and microwave until melted. Place the bottom of the springform pan on top of a wire rack and set the wire rack inside a baking sheet. Place the top cake later, cut side up, on the springform pan. Brush with ⅓ of the microwaved preserve mixture. Spread ½ cup of the unmelted preserves on top and cover with the middle layer of cake. Brush again with another ⅓ of the microwaved preserve mixture, and spread another ½ cup of unmelted preserves on top. Brush the cut side of the final cake layer with the remaining microwaved preserves mixture and set it cut side down on top of the cake.
- In a microwave-safe bowl, warm the remaining preserves until melted, about 30 seconds. Brush the preserves all over the cake. Refrigerate for 20 minutes or until set.
- Meanwhile, whisk the agave nectar with the cognac in a medium saucepan and 2 tablespoons of water. Bring to a boil and cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot agave mixture on top. Let it stand until the chocolate is melted, and then whisk until smooth. Let cool to warm.
- Using an offset spatula, scrape off any excess preserves from the cake so it is lightly coated. Slowly pour the chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the sides. You can use an offset spatula to help guide the chocolate gently if needed. If the chocolate glaze cools too much, microwave for a few seconds and repeat pouring and spreading.
- Refrigerate the cake for at least 10 minutes to set the glaze, and remove from the wire rack and set on a serving platter. Cut into wedges and serve.