Flourless Black Forest Cake
Ingredients
- 1 1/3 cup water (315ml)
- 2/3 cup white quinoa (115g)
- 1/3 cup milk (80ml)
- 4 large eggs, room temperature (we used duck eggs)
- 1 teaspoon vanilla (5ml)
- 3/4 cup unsalted butter, melted and cooled (170g)
- 1 1/2 cups granulated sugar (185g)
- 1 cup cocoa powder (120g)
- 1 1/2 teaspoons baking powder (7.5ml)
- 1 teaspoon espresso powder (optional, 5ml)
- 1/2 teaspoon baking soda (2.5ml)
- 1/2 teaspoon salt (2.5ml)
- Sweet Cherry Pie Filling of your choice. I'm posting a recipe.
- Whipped Cream:
- 1 1/2 cups heavy whipping cream (355ml)
- 1/4 cup confectioners sugar (30g)
- 1/2 teaspoon brandy (2.5ml)
- grated gluten free chocolate for garnish. Optional.
Directions
Flourless Chocolate Cake:
1. In a medium saucepan over medium heat, bring the water and quinoa to a boil. Cover, reduce heat to low and continue cooking for 20 minutes, or until all the liquid is absorbed. Place the cooked quinoa in another bowl and allow to cool to room temperature.
2.Preheat the oven to 350F (177C). Grease and line two 9 inch round cake pans with parchment paper and set aside.
3. Puree the milk eggs and vanilla in a blender or food processor. Add the quinoa and melted butter, and blend until smooth.
4. In a separate bowl, whisk together the sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt.
5. Pour the quinoa mixture over dry ingredients and stir to combine. Divide batter between the prepared pans and bake in the preheated oven for 35-40 minutes or until toothpick inserted into the middle comes out clean.
6. Allow the cakes to cool completely in the baking pans before removing them.
Sweet Cherry Pie Filling: Use your own or I posted my recipe for it on this database. If you find your cooled pie filling to be too thick you can thin it down a little by stirring in 1-2 tablespoons of water. I also added a little brandy to the filling as it was cooling. Like 2 tablespoons for the whole filling.
Whipped Cream and assembly:
1. Place the heavy whipping cream, confectioners' sugar and brandy in a deep bowl. Beat on high until stiff peaks form.
2. Place one layer of cake on a serving plate, top with half of the whipped cream (try to keep it on top and not running over the edge) and half the cherry pie filling.
3. Place the second layer of cake on top of the pie filling. Put remaining whipped cream in a pipping bag and create a whipped cream edge or barrier to keep the pie filling on top of the cake. Like a whipped cream dam. Put the remaining pie filling inside the whipped cream dam. Damn, your cake is done!
This was made and consumed in 3 days. That was restraint. It could have easily been gone in one sitting!
Note
This cake is so good!! I don't even like fruit and chocolate and I ate this UP! Not too sweet or too rich! I am adding the weights because we used the weights and it came out PERFECT!
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