This month Glutenfreeda’s chefs prepare two elaborate, divine gluten-free cakes perfect for that special occasion. The foundation of both of these cakes lies in a perfect, light chocolate cake known as Genoise (or a French sponge cake). The actual preparation of this cake is not difficult in and of itself, however this cake is not meant to be eaten on its own, rather it is always served in conjunction with frostings, fillings, and finishes ultimately ending up with an elaborate and impressive dessert. One bite of these cakes and you will think that you just took a bite out of a decadent piece of French pastry.

Understanding and embracing the challenge of making these magnificent cakes:

The cakes we will be making in this month’s on-line class are cakes fit for special occasions.  They are not a "mix-bake-and eat" cake.  These cakes require several component parts to create the finished cake.  The good news is that it is not necessary to prepare every one of these component parts on the same day that you intend to serve the cake.  In fact, elaborate desserts such as these cakes are best made in stages over a period of a several days.  Fillings such as ganache need time to cool before they are the right consistency to spread.  Syrups can wait in a covered container in the refrigerator until needed.  And garnishes/finishing touches such as toasted nuts, chocolate shavings, and the like will last for a long time.  Instead of looking at the experience of making these cakes as a tedious obligation or task, be relaxed and enjoy the act of creating a masterpiece!   Baking elaborate cakes should be an enjoyable pastime, not a painful process.  Ultimately, the end result is definitely worth any effort that goes into it.

Choosing the Right GF Flour

Several years ago, our pantry and freezer were full of assorted gf flours and binders — rice (brown & white) flour, rice bran, potato flour, tapioca flour/starch, xanthan gum and guar gum, just to name a few! We spent a lot of time trying to achieve the right combination of flours to create a great substitution for regular "all-purpose" flour.  I must confess, our results were less than desirable.  One day we decided to try the flour used in The Gluten Free Pantry’s Country French Bread mix.  The results were perfect!  Immediately we abandoned our efforts to play food chemist and filled our canisters with the Gluten-Free Pantry’s Country French Bread mix flour.  Many people have said that they would prefer to mix their own because it is too expensive to buy a mix.  I believe the opposite to be true.  Instead of buying 4 bags of various flours and binders, I only have to buy one and it even comes in a 5 lb. bag.  This flour works great for nearly all baked goods as well as for general cooking use (thickening gravies, sauces, breading and more).  These cakes fortunately do not require a lot of flour however, we still had the best success with The Gluten Free Pantry’s Country French bread flour mix. 

Making the Genoise

For the cakes in this month’s on-line cooking class we are going to prepare Chocolate Genoise.  This is a very light, chocolaty cake that is divided into layers and then glazed, frosted and/or filled.  You will be amazed that this cake is gluten-free.  It will be quite obvious that this cake is a sponge cake when you remove it from the oven and discover its almost weightless property.

Let’s begin:

Ingredients for Chocolate Genoise:

(Makes (1) 9-inch round layer)

• 1/3 cup gf flour*
• 1/3 cup cornstarch
• 1/4 cup Dutch process cocoa powder
• 3 large eggs, plus 3 large egg yolks
• 3/4 cup sugar
• Pinch of salt

*see notes above in choosing the right gf flour.

Let’s make the cake:

Keep in mind this cake requires several steps.  At first it may seem overwhelming, however if you read through the directions you will discover that each step is quite simple.

Step 1:  Preheat oven to 350 degrees and set an oven rack in the center of the oven.  Butter a 9" round cake pan or a 9" springform pan and line the bottom with parchment paper.

Step 2:  On a sheet of parchment paper, sift together flour, cornstarch and cocoa.

Step 3:  In a metal mixing bowl, or metal double boiler, whisk together eggs, egg yolks, sugar and salt.  Place the bowl over a pan of simmering water and continue to whisk until the mixture registers 100 degrees F with a candy thermometer. 

Step 4:  Remove from simmering water and whip with an electric mixer until mixture is cool and has increased in volume, about 3 minutes.

Step 5:  Sift dry ingredients into egg mixture in 3 batches, gently folding each until blended.  Pour batter into the prepared pan and gently shake to even the batter. 

Step 6:  Bake for 30 minutes until the center of the cake is firm to the touch. 

Step 7:  Slide a knife around the sides of the pan and invert the cake onto a rack.  Place another rack on the cake and invert again so that the cake cools right side up.  Let cool.  If you are making the cake ahead, wrap in plastic wrap and refrigerate.

Now you are ready to proceed with either the Raspberry Bavarian Cake or the Chocolate Almond & Cherry Cream Cake.  This class will take you through both cakes step by step.  First let’s start with the Raspberry Bavarian Cake.

Raspberry Bavarian Cake

Ingredients:

Raspberry syrup:

1/4 cup sugar

1/3 cup water

1/4 cup Chambourd

Chocolate Filling:

• 1/2 cup heavy cream
• 4 ounces bittersweet chocolate (we used Scharffen Berger chocolate), coarsely chopped
• 2 Tablespoons unsalted butter
• Raspberry Bavarian Filling:
• 2-10oz. packages of frozen raspberries
• 3/4 cup sugar
• 1/3 cup Chambourd
• 1-1/2 envelopes of unflavored gelatin
• 2 cups heavy cream

Finishing:

• 1 cup heavy cream
• 1-1/2 cups chocolate shavings
• 1 pint of fresh raspberries

Directions:

Again, this requires several steps, none of which are difficult…so relax and have fun with the process.   Note, the syrup can be prepared well in advance — cover until ready to use.  The chocolate shavings for the finishing can also be prepared well in advance.  Cover in an airtight container and store in a cool place until needed.

Step 1:  Make the syrup

Combine the sugar and water in a small saucepan.  Bring to a boil.  Cool.  Stir in the Chambourd.  Set aside.

Step 2:  Make the chocolate filling

Bring the cream to a boil in a medium saucepan.  Remove from heat and add the chocolate.  Let stand for a couple of minutes.  Whisk in the butter until smooth.  Let cool.

Step 3:  Make the Bavarian filling

Combine the raspberries and sugar in a saucepan.  Bring to a boil.  Reduce heat and simmer for about 10 minutes or until the berries break apart.  Strain through a fine sieve to puree and separate the seeds.  Let cool.  Combine the Chambourd and gelatin in a glass (heatproof) bowl.  Place the bowl over simmering water to turn the mixture to liquid.  Whisk the gelatin mixture into the cooled raspberry puree. 

Whip the cream and fold into the raspberry puree.

Step 4:  Assembling the cake

Slice the cake into 2 layers and place one in the bottom of a 10-inch springform pan.  Moisten the first layer with half of the syrup.  Whip cooled chocolate filling to lighten and spread half over the cake in an even layer.  Pour on half of the raspberry Bavarian filling.  Repeat the remaining cake layer, syrup, chocolate filling and Bavarian filling.  Chill to set.

Step 5:  Finishing

To unmold, run a small knife between the cake and the springform pan.  Lift of the springform ring.  Whip the cream and spread over the sides of the cake.  Press the chocolate shavings into the cream.  Arrange the raspberries on the top around the outer edge. 

Voila!  And there you have it.  Be prepared to get anything you want from anyone you serve this to.  It is truly that good!!!!

Now that we’ve mastered the 2 layer cake, let’s step it up a notch and move to a three layer cake covered with an incredible chocolate shell…the Chocolate Almond & Cherry Cream Cake.

Chocolate Almond & Cherry Cream Cake

Ingredients:

For syrup:

• 1/3 cup water
• 1/3 cup sugar
• 1/4 cup kirsch
• 2 teaspoons vanilla

For cream:

• 3 sticks unsalted butter, softened
• 1 cup chestnut spread
• 1/2 cup almond paste
• 2 Tablespoons kirsch
• For chocolate glaze:
• 1 cup whipping cream
• 8 ounces semisweet chocolate, chopped

Directions:

Step 1:  Make the syrup

Place water and sugar in a small saucepan and bring to a boil over low heat.  When cool, stir in kirsch and vanilla.

Step 2:  Make the Chestnut-Almond cream

Place butter in a large mixing bowl and beat with an electric mixer until it is light.  Add chestnut and almond spreads and continue to beat until mixture is smooth and light, about 5 minutes.  Beat in kirsch a little at a time, so that the buttercream does not separate.

Step 3:  Make the chocolate glaze

Place the cream in a medium saucepan and bring to a simmer over low heat.  Remove from heat and add chopped chocolate all at once, let stand for 5 minutes then whisk smooth.  Strain the chocolate into another pan and let cool.

Step 4:  Assemble the cake

With a sharp serrated knife, cut the cake into 3 equal layers.  It is very important to cut the layers as even and equally as possible.  Place the layer that was the bottom of the cake on a springform base.  Carefully brush the top of the layer with the syrup to moisten.  Spread the top and sides with 1/4 of the cream.  Place the second layer of the cake on top of the first and brush with syrup and then spread with 1/4 of the cream.  Place the final layer on top of the second; brush with syrup and cover the top and sides of cake with 1/4 of the cream.  The entire cake should be covered with the cream.  Chill the cake in the refrigerator for 1 hour. 

Step 5:  Finishing

Leave the remaining cream at room temperature.  Place the chilled cake on a rack over a jellyroll or roasting pan.  The chocolate should be cooled but liquid enough to pour over the cake.  If it is too thick, place it over a pan of simmering water for a minute of two, just long enough to thin enough to pour, but not long enough to warm the chocolate.  Start in the center of the cake and pour the chocolate on to the cake outward in larger and larger circles, ending at the edge of the cake.  Let the chocolate run down the sides, covering the cake.  Allow the cake to sit for 5 minutes.  To decorate: place the remaining cream in a pastry bag with a decorative tip and pipe rosettes around the top edge of the cake.