Gluten Free Black Forest Cake
User Reviews
5
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Prep Time
1 hr
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Cook Time
40 mins
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Total Time
1 hr 40 mins
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Servings
12 people
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Calories
578 kcal
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Course
Dessert
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Cuisine
gluten-free
Gluten Free Black Forest Cake
Description
The Gluten Free Black Forest Cake offers a nut-based chocolate sponge using ground almonds and hazelnuts combined with cocoa powder and a touch of leavening agents. The incorporation of roughly chopped cherries into the batter and the soaking of freshly baked cake layers with cherry brandy contribute moistness and characteristic cherry flavor. Cherry curd made from cooked cherry puree, eggs, caster sugar, and butter introduces a rich, smooth filling component.
The cake is assembled by layering the nutty, cocoa-flavored cakes with the cherry curd, whipped cream sweetened with sugar and cherry brandy, and fresh quartered cherries. The final touch comes with a ganache of dark chocolate melted with cream, and decorative chocolate shards, which add both texture and heightened chocolate flavor to the cake.
This cake requires careful assembly but yields a dessert with a good balance of nutty crumb, tart cherry notes, and creamy components. It serves well as a centerpiece dessert for special occasions where a gluten-free option is desired.
Ingredients
- 250 g Cherry pitted and roughly chopped
- 5 egg large
- 100 g almonds ground
- 100 g ground hazelnuts
- 220 g caster sugar
- 60 g cocoa
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- CHERRY CURD:
- ⅓ cup Cherry pitted
- 1 tbs of water
- 1 egg
- 1 egg yolk
- 80 g caster sugar
- 50 g butter
- Chocolate Ganache:
- 1 cup cream
- 200 g dark chocolate chopped
- CHOCOLATE CHARDS:
- 100 g chocolate roughly chopped
- FILLING:
- 200 ml cream
- 1 ½ tbs caster sugar
- 1 tbs cherry brandy
- ½ cup Cherry pitted and quartered
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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