1 stick unsalted butter, softened 3/4 cup sugar 7 large eggs, separated 8 ounces gf semisweet chocolate, chopped Pinch of salt 1/4 cup seedless raspberry preserves 1 cup whipping cream 3 Tablespoons sugar
Directions
Preheat oven to 350 degrees F. Set a rack in the center of oven. Butter a 9" springform pan and line bottom with parchment or wax paper.
Place chocolate in the top of a double boiler over simmering water. Stir with a rubber spatula until melted. Remove from heat and let cool.
In a large bowl, beat butter and sugar together until light, about 4 minutes. Add egg yolks one at a time, beating after each addition. Beat in chocolate.
In a separate bowl, beat egg whites with salt until soft peaks form. Stir about 1/3 of egg whites into batter and then gently fold in balance.
Pour batter into pan and bake for 40 minutes until center is firm and bounces back when lightly pressed.
Let cake cool in pan for 5 minutes then invert onto a rack to cool completely. When cool, slide cake from rack to a plate.
Place raspberry preserves in a small saucepan and stir over low heat to melt. Pour preserves onto cake center and spread over top. Let cool.
Whip cream and sugar until soft peaks form. Spread whipped cream on top of cake just prior to serving.
Tips
This is a great ’have on hand’ dessert, as the cake can be made ahead and refrigerated or even frozen. Simply wrap well in plastic wrap.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
