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 3–4
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.