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Gluten Free Black Forest Cake

A delicious gluten free black forest cake.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Grease two 20cm springform pans and preheat the oven to 180 Celsius (350 fahrenheit).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.