ina garten’s flourless gluten free chocolate cassis cake, 2.0

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With each iteration, I’ve gotten better at making this cake. Here is the recipe again with my Cake Baker’s Notes for success, from being careful not to overmix the batter to making sure the finished cake doesn’t sink in the center as it cools. I adapted it from Ina Garten’s recipe by using a cassis syrup instead of crème de cassis liqueur. I recommend using cocoa powder instead of flour to dust the pan to not only make it gluten free but also to prevent the white streaks that dusting with flour leaves behind. It may look fussy but it’s not. It’s a very rich chocolate cake with a fudgy interior and a simple ganache on top. How easy is that?

Chocolate Cassis Cake (adapted from Ina Garten)
Prep time: 40 minutes
Baking time: 35-40 minutes

For the Cake:
170g plus 1 tablespoon unsalted butter for greasing pan, room temperature
284g unsweetened or bittersweet chocolate, chopped
1/2 cup cocoa powder plus extra for dusting pan
6 tablespoons cassis syrup (can substitute creme de cassis)
1 teaspoon vanilla extract
5 large eggs, room temperature (extra large eggs in original recipe)
1 cup sugar
1/4 teaspoon salt

For the Glaze:
170g unsweetened or bittersweet chocolate, chopped
1/4 cup heavy cream
2-3 tablespoons cassis syrup
1/2 teaspoon vanilla

For the cake, Preheat the oven to 350 degrees F/175 degrees C. Grease a 9-inch round springform pan with 1 tablespoon melted butter. Line the bottom of the pan with parchment paper then butter it. Dust with cocoa powder. Tap out the excess powder.

Melt the 170g butter and chopped chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the 1/2 cup cocoa powder, cassis, and 1 teaspoon vanilla and set aside.

In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow, thickened, and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a silicone spatula.

Cake Baker’s Note: Be sure to drag the spatula along the bottom of the bowl to blend the heavier chocolate mixture with the lighter egg mixture. Don’t overmix or the egg mixture will deflate.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Place on a wire cooling rack and using a thin blade, ease it around the sides of the cake to release it from the pan sides so it doesn’t sink in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.

Cake Baker’s Note: At 35 minutes, the entire cake didn’t seem set. So I gave it 5 more minutes. The cake was level with the top of the pan when it came out of the oven. After 15 minutes, the volume fell 50% as it cooled. In my experience, this is normal for flourless cakes.

For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Turn off the heat, then whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread just over the top of the cake, allowing it to drip down the sides. Let the topping set as it cools.

Serving Suggestion

  • Whip 1 cup whipping cream with 2 tablespoons sugar and serve a dollop with a wedge of cake.
  • Add sliced fresh berries on top of the cake. Glaze berries with melted apricot jam.
  • Serve with a strawberry coulis. About 1 cup crushed strawberries with juice, 1/4 cup water, and cornstarch to thicken, will make a divine strawberry coulis. Spoon it on the side and scoop it up with some cake.

 

chocolate buttercream frosting

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This is only the second time I’ve ventured into the Italian buttercream frostings, a delicious confection for frosting cakes. Previously I made a malt buttercream for the chocolate malt layer cake: first the egg whites are whipped then hot syrup is added to the whipped egg whites.

I have discovered Italian meringues are well worth the trouble because the so-called “quick” or American buttercreams–whipping butter and sugar– are way too sweet. It’s true that when chilled, the Italian buttercream turns stiff into butter, but at room temperature, it is deliciously light, airy, and doesn’t seem to be as sweet even though a similar amount of sugar has been added to it.

This chocolate buttercream frosting is adapted from Ina Garten’s recipe. It’s different from the traditional method in that the egg whites, sugar, salt, and cream of tartar are heated and then whipped. The addition of espresso coffee and rum intensify the chocolate flavors so I recommend adding them to the frosting. This recipe makes more than 4 cups of frosting because, after frosting 3 seven-inch round layers I had 3 cups left over.

Chocolate Buttercream Frosting
Prep time: 15 minutes
Active time: 60 minutes (includes frosting the cake)
Yield: 4 cups

Ingredients
1 pound dark chocolate (at least 65% cacao)
12 ounces semi-sweet chocolate
3/4 cup egg whites, room temperature
1 1/2 cups superfine sugar
1/4 teaspoon cream of tartar
3/4 teaspoon salt
1 1/2 pounds unsalted butter, room temperature
3 teaspoons vanilla
3 teaspoons instant espresso powder dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum

Set a large pot filled one-third full of water. Heat it to simmering on the stove. Meanwhile, chop the chocolates and put them in a heat-proof bowl over the simmering water. Don’t let the bowl touch the water. Stir the chocolates occasionally to melt. As the melting progresses, stir constantly so all the pieces melt and the chocolate becomes smooth. Set aside. Don’t turn off the heat.

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, sugar, cream of tartar, and salt. Mix until frothy. Scrape the mixture into another heat-proof bowl and set this over the simmering water. Stir constantly, warming the egg whites and dissolving the sugar and salt, about 3-5 minutes. Test the mixture by rubbing some of it between your fingers to be sure there is no sugar grit remaining. Scrape back into the mixing bowl.

Cake Baker’s Note: I rinsed out the mixing bowl before putting back the warmed egg white mixture.

Whip the egg whites on high speed until the meringue turns glossy and stiff peaks form, about 5 minutes. Scrape down the bowl. By now the bowl should feel cool to the touch.

Reduce to medium speed. Add the butter 1 tablespoon at a time. The frosting will turn yellow and at times will look curdled. The volume will also deflate. Keep going, this is normal. Scrape down the sides.

Add the melted chocolate, vanilla, espresso, and rum. Beat on medium speed until the chocolate mixture is blended. If the buttercream seems too soft, cool the mixture then beat it again. At the French Culinary Institute in NY, the chef put the bowl of buttercream in an ice water bath.

Frost the cake.