Makes (1) 9-inch round cake Difficulty
Ingredients for chocolate Genoise cake: 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
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: Two 10 ounce 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 fresh raspberries
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.
Preheat oven to 350 degrees and set an oven rack in center of oven.
Butter a 9" round cake pan or a 9" springform pan and line bottom with parchment paper.
On a sheet of parchment paper, sift together flour, cornstarch and cocoa.
In a metal mixing bowl, or metal double boiler, whisk together eggs, egg yolks, sugar and salt. Place bowl over a pan of simmering water and continue to whisk until mixture registers 100 degrees F with a candy thermometer.
Remove from simmering water and whip with an electric mixer until mixture is cool and has increased in volume, about 3 minutes.
Sift dry ingredients into egg mixture in 3 batches, gently folding each until blended. Pour batter into the prepared pan and gently shake to level batter.
Bake for 30 minutes until cake center is firm to the touch.
Slide a knife around sides of pan and invert cake onto a rack. Place another rack on cake and invert again so that cake cools right side up. Let cool.
If you are making the cake ahead, wrap in plastic wrap and refrigerate.
Make syrup: Combine sugar and water in a small saucepan. Bring to a boil. Cool. Stir in chambourd. Set aside.
Make chocolate filling: In a medium saucepan bring cream to a boil. Remove from heat and add chocolate. Let stand for a couple of minutes. Whisk in butter until smooth. Let cool.
Make Bavarian filling: In a saucepan combine raspberries and sugar; bring to a boil. Reduce heat and simmer for about 10 minutes or until berries break apart.
Strain through a fine sieve to puree and separate seeds. Let cool.
Combine chambourd and gelatin in a glass (heatproof) bowl. Place bowl over simmering water to liquify mixture. Whisk gelatin mixture into cooled raspberry puree.
Whip cream and fold into raspberry puree.
Assembling cake: Slice cake into 2 layers and place one in bottom of a 10-inch springform pan. Moisten bottome layer with half of the syrup. Whip cooled chocolate filling to lighten and spread half over cake in an even layer. Pour on half of raspberry Bavarian filling. Repeat with remaining cake layer, syrup, chocolate filling and Bavarian filling. Chill to set.
Finishing: To unmold, run a small knife between cake and springform pan. Lift off springform ring.
Whip cream and spread over cake sides. Press chocolate shavings into cream. Arrange raspberries on cake top around outer edge.
We used The Gluten Free Pantry’s Country French Bread mix Flour for the gf flour in this recipe. To purchase this product please click the link below in the Recommended Tools section.