Gluten-Free Baking
Gluten Free Black Forest Cake
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Gluten Free Black Forest Cake - Celiac Friendly Dessert
Difficulty:
advanced
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 4 h. 55 min.
Ready in
Ingredients
for
1
- For the cake
- 3 cups superfine caster sugar
- 1 cup butter (chopped)
- 0.333 cup cocoa powder
- 1 tsp baking soda
- 2 cups boiling water
- 3 cups gluten-free self-rising flour
- 4 eggs (beaten)
- For the filling
- 1 ½ cups gluten free Chocolate (70 % cocoa solids, chopped)
- 1 ½ cups cream (48% fat)
- 2 cups canned Morello cherry (in syrup)
- 3 Tbsps kirsch
- For the glaze
- 1 gluten free Gelatin sheet
- ½ cup caster sugar
- ¼ cup water
- 1 Tbsp light corn syrup
- ½ cup cocoa powder
- ¼ cup cream (18% fat)
- To decorate
- powdered sugar
- gluten free white chocolate (decorative bow)
- halved Candied cherry
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 3 x 23cm|9" square cake tins and line the bases with non-stick baking paper.
2.
Place the sugar, butter, cocoa powder, bicarbonate of soda and boiling water into a large pan. Place over a low heat and bring to a boil, stirring until the sugar is dissolved. Set aside to cool for 20 minutes.
3.
Transfer the mixture to a mixing bowl and beat in the flour and the eggs until smooth.
4.
Pour into the tins and bake for 20-30 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
5.
For the filling: , melt the chocolate in a pan over a low heat. Gradually stir in the cream until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat and put into a bowl. Cover and chill for 2-3 hours, stirring a few times until thick and spreadable.
6.
Beat until soft peaks form, then stir in the cherries.
7.
Trim the cake edges and sprinkle each cake layer with kirsch.
8.
Sandwich the cake layers with the filling.
9.
For the glaze: soak the gelatine leaf in a small bowl of cold water for 5 minutes.
10.
Heat the sugar, water and syrup in a small pan to a boil and cook for 1-2 minutes. Remove from the heat and whisk in the cocoa powder.
11.
Whisk in the cream, then return to a medium heat for 1 minute, stirring constantly. Remove from the heat.
12.
Take the gelatine leaf from the bowl, squeeze to remove excess water, add to the chocolate glaze and stir until dissolved. Pass the glaze through a sieve into a bowl.
13.
Cover the sides of the cake to mask them.
14.
Pour the glaze over the masked cake and leave to set.
15.
Cut a cross in a sheet of non-stick baking paper. Very carefully place the sheet on the cake and sift icing sugar over the cut out cross. Remove the paper carefully.
16.
Place a chocolate bow on the cross and place a cherry half in the centre.
