This cake has lots of attributes beyond being gluten free and delicious. It travels well (I’ve taken it on the train and subway as well as in the car around town). This cake is pretty much no fail; it is supposed to sink, and then you cover it with the delicious cream mascarpone topping. And this cake can be made the day ahead and still taste great, best wait until the day of the event to add the topping and decoration, but it could be combined a day ahead.
Serves 8-10. Original recipe from Bon Appetit (March 2013)
- ½ cup butter, cut into pieces, at room temperature
- ¾ cup plus 2 Tabs sugar, divided; plus more for dusting pan
- 10 ounces gluten free bittersweet chocolate (60% cocoa or greater) coarsely chopped
- 2 Tabs canola oil
- 6 large eggs
- 2 Tabs unsweetened cocoa powder
- 1 tsp gluten free vanilla extract
- ¾ tsp kosher salt
- 1 cup chilled heavy cream
- ½ cup mascarpone cheese
- 3 Tabs powdered sugar
Preheat oven to 350°. Lightly grease a 9 inch spring form pan then dust with sugar, tapping out any excess sugar.
Set a sauce pan with an inch of water over medium high heat. In a large heatproof bowl combine the chocolate, oil, and ½ cup butter. Set the bowl over the saucepan of simmering water; stir the chocolate mix often, until the mixture is melted and well combined. Remove bowl from over the saucepan and set aside.
Separate 4 of the eggs placing whites and yolks in separate medium sized bowls. Add the 2 remaining eggs to the bowl with the yolks then add cocoa powder, vanilla, salt, and ¼ cup of sugar; whisk until the mixture is smooth. Gradually whisk the yolk mixture into the cooling chocolate mixture, blending well.
Using an electric beater on high speed, beat egg whites until frothy. With the beaters running, gradually add ½ cup sugar. Beat until firm peaks form.
Gently fold half of egg whites into the chocolate mixture, folding until just incorporating. Fold in the remaining egg whites, again until just incorporated. Scrape batter into prepared pan; smooth the top and sprinkle with remaining 2 Tabs of sugar.
Bake until top is puffed and starting to crack and cake is pulling away from the edge of the pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in the pan. The cake will fall in the center as it cools.
Once the cake is cool, with a chilled bowl and an electric beater set on medium high speed, beat the cream, mascarpone, and powdered sugar until soft peaks form. Remove side ring of pan from the cake and place whipped cream mixture into the fallen center of the cake. Refrigerate cake until ready to serve or smooth top of cream mixture and decorate with extra cream mixture using a piping bag and food coloring as suits the celebration.
Note: for smaller celebrations cut the recipe in half, use a 6 inch spring form pan, and bake for 20-30 minutes and you have yourself a wonderful dessert for 4-5 people.