Saturday, March 21, 2009
Gluten Free Chocolate Cake
This is the best chocolate cake ever! It's just a bonus that it's gluten free! You won't even notice. This is from the cook book called "Baked" which is written by the bakery owners. You should really check it out.
Gluten Free Chocolate Cake
For the cake: For Ganache:
10 ounces dark chocolate coarsley chopped 9 ounces dark chocolate coarsley chopped
10 tablespoons unsalted butter,softned 1/2 cup heavy cream
1 cup sugar 1/4 cup light corn syrup
7 large eggs, separated
1 teaspoon pure vanilla extract
1 teaspoon salt
Preheat the oven to 350 degrees F. Butter two 8 inch pans and place parchmnet paper in place. Using a double boiler or a microwave, melt the chocolate and it aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until pale, light, and thoroughly combined, about 5 minuetes.
With the mixer on low speed, add the egg yolks, beating well after each addition. After all the egg yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla, and beat until just incorprated.
In a large bowl whisk the egg whites and salt until stiff peaks form. scoop 1 cup of egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After about 30 seconds of folding, add the remaining egg whites and gently fold in until almost completely combined. Do not rush the folding process.
Pour into the prepared pans and use and offset spatula to smooth the top. Bake for 30 to 35 minuetes, until the top of the cake seems set or firm to touch. Be careful not to overbake this cake.
Transfer to wire rack and let cool completely. Use a small knife to loosen the cake from the sides of the pan. Invert the cake onto the rack, peel off the parchment, and flip the cake upright using the bottom of a 8 inch cake pan, your hands or another cooling rack.
Making the Ganache
Put the chocolate in a large heatproof bowl and set aside.
In a small saucepan over meduim heat, combine the cream and corn syrup and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minuetes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and mixture is smooth. Whisk for another few minuetes to cool the ganache slightly.
Glaze the cake
Line a baking sheet with parchment paper. Place the cake on a wire rack, right side up, and place the wire rack over the baking sheet.
Slowly pour some of the ganache genrously on the cake and spread thoruoghly, then place the other cake layer on top and put 3/4 of the ganache on top and spread. Put in the fridge for 5 minuetes to set the ganache. Then take it out of the fridge and pour the rest of the ganache on the cake. It should run down the sides and cover the cake completely.
Chill the glazed cake for 2 hours, or until the glaze is set, then transfer it to a cake plate. Serve at room tempature.
Enjoy with some icy cold milk.mmm!