Cake Diane
A gluten-free chocolate cake with cream and cherry filling.
Batter
- 200g Eggs (separate whites and yolks)
- 225g Sugar
- 200g All Purpose Gluten Free Flour
- 2 tsp Baking Powder
- 125g Water
- 25g Cocoa Powder
- 20g Vegetable Oil
Filling
- 75g Chocolate
- 35g Sugar
- 20g Cream
- 10g APGF Flour
Directions
- Grease the 9” ring baking pan. Get the steamer ready.
- Beat egg whites and sugar until firm peaks. Set aside
- In another bowl, mix together the flour, cocoa powder and baking powder. Add in the egg yolks, water and oil and mix well. Scrap the sides and bottom of the bowl.
- Fold in the egg whites.
- Pour into the ring baking pan.
- Place half of the batter into steamer and steam for 10 mins.
- microwave the cream and chips for 30 secs. Mix the filling ingredients together.
- Pipe it on top of the cake, and pour in the remaining batter.
- Steam for 20 mins.
- Remove the cake from the steamer and drop it onto the counter (5” fall)
- Cool the cake for 30 mins before removing it from the pan.
Cherry Filling
- 454g Cherries (frozen or canned)
- 168g Juice
- 3 tsp Cornstarch
- 100g Sugar
Directions
- Mix the cornstarch with the juice
- Place the cherries and sugar into a pot.
- Stir over medium fire until hot.
- Pour in the starch slurry.
- Cook until the slurry is clear.
- Cool mixture in the fridge
- Dissolve gelatin for the Kirsch Cream and the Fudge
Kirsch Cream
- 150g Powdered Sugar
- 600g Whipping Cream
- 1 1/2pk Gelatin
- 1/4C Cold water
- 1 tsp Vanilla
- 2 Tbsp Kirsch
Directions
- Dissolve the gelatin in the cold water.
- Heat it in the microwave till it dissolves (about 1.5-2min). Set aside.
- Place the powdered sugar into the mixing bowl with the whipping cream.
- Add the vanilla and kirsch
- Whip until firm peaks are obtained.
- Pour in the cooled gelatin mixture.
Fudge
- 150g Chocolate Chips
- 50g Sugar
- 1 Tbsp Vanilla
- 160g Cream
- 3/4 pk Gelatin
- 1/4C Water
Directions
- Mix the gelatin in the water, add in a third of the cream.
- Microwave the mixture for 1.5 mins.
- Melt the chocolate in this slurry.
- Let it stand for 5 mins
- Add in remaining cream
- Cool in the fridge till it gets to 90 F.
Building the Esteam Cake
- 1pk toasted sliced almonds
- Place the ring of cake on a plate or cake board.
- Pipe a layer of cream in the center
- Place in the cherries
- Pipe the cream on top of the cherries
- Repeat this step until all the cherries are used up.
- Cover the entire cake with the cream.
- Cool the entire cake for 2 hrs.
- Pour the fudge on top of the cake
- Place nuts on the sides of the cake.
- Cool and set in the fridge.
White Chocolate Sauce
- 80g White Chocolate
- 80g Heavy Whipping Cream
- 1 tsp Vanilla
Directions
- Heat the whipping cream in a pot
- Melt the white chocolate
- Add in the Vanilla
- Cool
- Drizzle it on top of a slice of Cake Diane