Gluten Free Black Forest Cake

Name: Gluten Free Black Forest Cake
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 12 people
Ingredients: 250 g of cherries; 5 large eggs; 100 g of ground almonds; 100 g of ground hazelnuts; 220 g of caster sugar; 60 g of cocoa; 2 tsp of baking powder; ½ tsp of bicarb soda; CHERRY CURD:; ⅓ cup of cherries; 1 tbs of water; 1 egg; 1 egg yolk; 80 g of caster sugar; 50 g of butter; Chocolate Ganache:; 1 cup of cream; 200 g of dark chocolate; CHOCOLATE CHARDS:; 100 g of chocolate; FILLING:; 200 ml of cream; 1 ½ tbs of caster sugar; 1 tbs of cherry brandy; ½ cup of cherries

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5.0

60 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 40 mins
Servings
12 people
Calories
578 kcal
Course
Dessert
Cuisine
gluten-free

Gluten Free Black Forest Cake

Omar Parker

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A delicious gluten free black forest cake.

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Ingredients

Servings

250 g of cherries pitted and roughly chopped
5 large eggs
100 g of ground almonds
100 g of ground hazelnuts
220 g of caster sugar
60 g of cocoa
2 tsp of baking powder
½ tsp of bicarb soda
CHERRY CURD:
⅓ cup of cherries pitted
1 tbs of water
1 egg
1 egg yolk
80 g of caster sugar
50 g of butter
Chocolate Ganache:
1 cup of cream
200 g of dark chocolate chopped
CHOCOLATE CHARDS:
100 g of chocolate roughly chopped.
FILLING:
200 ml of cream
1 ½ tbs of caster sugar
1 tbs of cherry brandy
½ cup of cherries pitted and quartered

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Instructions

Grease two 20cm springform pans and preheat the oven to 180 Celsius (350 fahrenheit).
Place the cherries in a food processor and process until they are completely chopped. Add the remaining cake ingredients and process until combined. Divide the batter between the two pans and bake for 18 to 25 minutes. While the cake is hot and still in the pan sprinkle the cherry brandy over the cakes and leave to cool in the pan.
To make the cherry curd place the cherries and water in a saucepan over a medium low heat and cook the cherries until they have cooked down and released their juices. Set aside to cool and puree and strain into a clean saucepan. Add the egg and egg yolk and caster sugar and whisk to combine. Place over a medium low heat and add the butter. Whisk until the curd thickens enough that you can see the trail of the whisk in the mixture. Remove from the heat and set aside to cool.
Place the cream in the bowl of an electric mixer and whisk until soft peaks form. Gradually add the sugar and whip until the cream forms medium peaks. Place in the refrigerator until you are ready to assemble the cake.
Assemble the cake by spreading the cherry curd over the bottom layer of the cake and topping with the chopped cherries. Then top with the whipped cream and the top layer of cake. Refrigerate while you make the chocolate ganache and chocolate chards.
To make the chocolate chards, line a baking tray with non stick baking paper. Place the chocolate pieces in a bowl over a saucepan of simmering water and stir until melted. Pour the melted chocolate into the baking tray and refrigerate until set. Break into chards and refrigerate until you are ready to decorate the cake.
To make the ganache place the cream in a saucepan and bring to the boil. Pour over the chopped chocolate and leave for 2 minutes to infuse. Take a small whisk, and starting at the centre, whisk in small circles. For a while it will look nothing is happening, but soon you will begin to see a thick mass of glossy chocolate from in the middle of the bowl. Slowly circle the whisk outwards, incorporating more cream as you go, until you have a smooth and glossy mixture.
Remove the cake from the refrigerator and place on a baking tray and line underneath with baking paper. Pour the ganache over the top of the cake and use a flat spatula to ease the ganache down the sides of the cake. When the cake is coated place the chocolate chards all around the sides of the cake. Top with extra cherries and any remaining chocolate chards.

Nutrition Information

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Calories 578kcal (29%) Carbohydrates 50g (17%) Protein 9g (18%) Fat 39g (60%) Saturated Fat 18g (90%) Cholesterol 157mg (52%) Sodium 135mg (6%) Potassium 464mg (13%) Fiber 6g (24%) Sugar 37g (74%) Vitamin A 800IU (16%) Vitamin C 2.7mg (3%) Calcium 132mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 578 kcal

% Daily Value*

Calories	578kcal	29%
Carbohydrates	50g	17%
Protein	9g	18%
Fat	39g	60%
Saturated Fat	18g	90%
Cholesterol	157mg	52%
Sodium	135mg	6%
Potassium	464mg	10%
Fiber	6g	24%
Sugar	37g	74%
Vitamin A	800IU	16%
Vitamin C	2.7mg	3%
Calcium	132mg	13%
Iron	5mg	28%