Flourless (Gluten-free) Cake:
9 oz. bittersweet or semisweet chocolate
5 large eggs, separated
5 TBL unsalted butter, softened
1/2 cup almond flour (I used Honeyville)
1 TBL light corn syrup
2 TBL Chambord liquor
1 TBL blackberry jam
6 TBL sugar
Heat oven to 325F. Grease a 9x9" square pan and line the bottom of the pan with parchment paper. Set aside.
Metlt chocolate over water bath. Remove and cover with plastic wrap so that it remains warm.
Beat egg yolks, butter, almond flour, and corn syrup in large mixer bowl on medium-high speed, until light and fluffy. Add liquor and jam.
Beat egg whites until foamy. Beat in sugar 1 TBL at a time. Increase speed to medium-high and beat to stiff peaks. Gently fold 1/2 whites into almond mixture with a rubber spatula until almost combined. Add remaining whites. Gently fold in the warm chocolate until well combined. Spread batter into prepared pan.
Bake cake 30 to 35 minutes, until top springs back when lightly touched and a toothpick inserted in center comes out clean. Cool cake completely on wire rack. Cut cake in half.
(Note: I baked mine in a sheet pan and cut out two 6" squares.)
Flip over and spread the underside (it has no crust) with 2 TBL of blackberry jam and spread with cream whipped stiff:
1/2 C whipped cream
1/2 TBL of jam
1 TBL of powdered sugar
http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyns%20Minutia/GF-jamcream.jpg
Flip on the second layer, spread more jam and top with a coating of ganache:
Ganache
3 oz semisweet chocolate, chopped fine
1/2 C heavy cream
1 TBL Karo syrup
Bring cream to boil, pour over chocolate and stir until smooth. Add syrup and pour over cake.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyns%20Minutia/GF-top.jpg
9 oz. bittersweet or semisweet chocolate
5 large eggs, separated
5 TBL unsalted butter, softened
1/2 cup almond flour (I used Honeyville)
1 TBL light corn syrup
2 TBL Chambord liquor
1 TBL blackberry jam
6 TBL sugar
Heat oven to 325F. Grease a 9x9" square pan and line the bottom of the pan with parchment paper. Set aside.
Metlt chocolate over water bath. Remove and cover with plastic wrap so that it remains warm.
Beat egg yolks, butter, almond flour, and corn syrup in large mixer bowl on medium-high speed, until light and fluffy. Add liquor and jam.
Beat egg whites until foamy. Beat in sugar 1 TBL at a time. Increase speed to medium-high and beat to stiff peaks. Gently fold 1/2 whites into almond mixture with a rubber spatula until almost combined. Add remaining whites. Gently fold in the warm chocolate until well combined. Spread batter into prepared pan.
Bake cake 30 to 35 minutes, until top springs back when lightly touched and a toothpick inserted in center comes out clean. Cool cake completely on wire rack. Cut cake in half.
(Note: I baked mine in a sheet pan and cut out two 6" squares.)
Flip over and spread the underside (it has no crust) with 2 TBL of blackberry jam and spread with cream whipped stiff:
1/2 C whipped cream
1/2 TBL of jam
1 TBL of powdered sugar
http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyns%20Minutia/GF-jamcream.jpg
Flip on the second layer, spread more jam and top with a coating of ganache:
Ganache
3 oz semisweet chocolate, chopped fine
1/2 C heavy cream
1 TBL Karo syrup
Bring cream to boil, pour over chocolate and stir until smooth. Add syrup and pour over cake.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyns%20Minutia/GF-top.jpg