Gluten Free Chocolate Layered Chocolate Cream Cake
GLUTEN FREE CHOCOLATE LAYERED CHOCOLATE CREAM CAKE
INGREDIENTS
Cake
6 large eggs, separated
1/3 c + 3 T sugar
1/3 c almond flour
1/4 c + 1 T flaxseed mixed with 1/2 c water
4 oz good quality bittersweet chocolate, grated
Chocolate Layer
2 oz semi-sweet chocolate
2 T water
Cream
2 c whipping cream
1/2 c unsweetened cocoa
1/2 c sugar
3/4 c slivered almonds
DIRECTIONS
Cake
Beat egg yolks with sugar in a large bowl until yolks are double in size and are thick and deep yellow. Add in almond flour and flaxseed/water mixture and stir well. Fold in grated chocolate. In a separate bowl, beat egg whites until stiff peaks form. Fold whites into cake batter. Pour into a well-greased 9″ springform pan and smooth out top. Bake at 350F for 25 minutes. Remove from oven once toothpick inserted comes out clean. Cool for 5 minutes and then release springform pan edges and allow cake to cool completely.
Chocolate Layer
Melt 2 oz chocolate with water over a double broiler on the stove. Set aside.
Cream
In a large bowl, beat whipping cream, cocoa and sugar until stiff peaks form. Cover and refrigerate until ready to use.
Assembly
Once cake has completely cooled, cut cake in half horizontally to create two “flatter” cakes. Place bottom layer on a cake pan and spread with about half of cream. Place top layer over cream. Spread top layer with chocolate layer. Then spread remaining cream over top chocolate layer and around the sides. Smooth. Use hands to pat slivered almonds all the way around the side of the cake. Refrigerate for a few hours before serving.
*Highly adapted from Illustrated Book of Desserts: Better Housekeeping
