Gluten Free Chocolate Indulgence

20160212_110436 (3)

Ingredients

GLUTEN FREE CHOCOLATE CAKE

350g Dark Chocolate

250g Butter

9 Eggs (Separated)

250g Caster Sugar

250g Ground Almonds

 

CHOCOLATE GANACHE

3/4 Cup of Cream

200g Dark Chocolate

30g Butter

2Tbsp Whiskey

 

CREAM CHEESE FILLING

225g Cream Cheese

60g White Chocolate

1/2 tsp Vanilla Extract

2 Tbsp Cream

 

BERRY COMPOTE

60g Sugar

280g Frozen Mixed Berries

 

Method

FOR THE CAKE

  • Preheat Oven to 170 Degrees Centigrade.
  • Line /Grease a 10″ Cake Tin.
  • Melt the chocolate and butter over a bain-marie or in short bursts in the microwave.
  • While this is melting separate eggs and whisk whites to  soft peak.
  • Once the chocolate mix is melted and smooth, whisk in the egg yolks.
  • Next add the sugar, then the ground almonds. Finally gently fold in the egg whites.
  • Transfer to your Cake Tin and Bake in the oven for Approx 45mins.

FOR THE GANACHE

Heat the cream in a pan. When hot add the rest of the ingredients and stir until mixture is smooth. Remove from heat and allow to cool.

FOR THE FILLING

Melt the chocolate over bain-marie or short bursts in the microwave. Meanwhile put rest of ingredients into mixer or food processor and combine. Then add the melted white chocolate.

BERRY COMPOTE

Place Ingredients in a pot. Bring to boil, remove and allow to cool.

The Finale

Once everything has cooled, slice the sponge in half and evenly spread the Cream Cheese Filling and on top of the filling add the Berry Compote. Place the other half of sponge on top of the filling and compote. Now cover the cake with the Ganache and decorate to suit the occasion. Enjoy!

 

The step Inn Head chef

Chef Simon Devine

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