Makes one large cake size torte Difficulty
2-2/3 cups gf flour 2 cups sugar 1-1/2 cups unsalted butter, room temperature 3 eggs, room temperature 1 Tablespoon cinnamon 4 cups whipping cream 3/4 cup unsweetened cocoa (we used Hershey's) 1/2 cup powdered sugar Gf semisweet chocoate, grated for garnish
Tear off 14 pieces of wax paper, each larger than a 9" cake pan. Using a 9" cake pan, draw circles in the center of each sheet of wax paper. Cut out circles. Preheat oven to 375 degrees F. In a large bowl, combine 2 cups flour, sugar, butter, eggs and cinnamon. Beat on low speed with an electric mixer until all is blended. Increase speed to medium and beat until light and fluffy. With a wooden spoon, mix in remaining 2/3 cup flour. Wet a dish towel and dampen a baking sheet. Place two wax paper circles on the baking sheet and spread 1/3 cup batter on each circle, almost to the ends. Bake for 10 minutes. Transfer to a wire rack to cool. Repeat until all batter and circles are used. Cooled 'cookies' may be stacked (wax paper in tact) on a flat plate. In a large bowl, add cream, cocoa and sugar. Beat at medium speed with an electric mixer until soft peaks form. Place one cookie on a platter, remove the wax paper and cover with about 1/2 cup of chocolate cream mixture. Repeat layers. Grate semisweet chocolate over top and refrigerate at least 30 minutes before serving.
This recipe takes a lot of prep time, but is worth it! We used the Gluten Free Pantry's Country French Bread Mix as a straight substitution for flour.