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

  1. Grease the 9” ring baking pan. Get the steamer ready.
  2. Beat egg whites and sugar until firm peaks. Set aside
  3. 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.
  4. Fold in the egg whites.
  5. Pour into the ring baking pan.
  6. Place half of the batter into steamer and steam for 10 mins.
  7. microwave the cream and chips for 30 secs. Mix the filling ingredients together.
  8. Pipe it on top of the cake, and pour in the remaining batter.
  9. Steam for 20 mins.
  10. Remove the cake from the steamer and drop it onto the counter (5” fall)
  11. 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

  1. Mix the cornstarch with the juice
  2. Place the cherries and sugar into a pot.
  3. Stir over medium fire until hot.
  4. Pour in the starch slurry.
  5. Cook until the slurry is clear.
  6. Cool mixture in the fridge
  7. 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

  1. Dissolve the gelatin in the cold water.
  2. Heat it in the microwave till it dissolves (about 1.5-2min). Set aside.
  3. Place the powdered sugar into the mixing bowl with the whipping cream.
  4. Add the vanilla and kirsch
  5. Whip until firm peaks are obtained.
  6. 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

  1. Mix the gelatin in the water, add in a third of the cream.
  2. Microwave the mixture for 1.5 mins.
  3. Melt the chocolate in this slurry.
  4. Let it stand for 5 mins
  5. Add in remaining cream
  6. Cool in the fridge till it gets to 90 F.

Building the Esteam Cake

  • 1pk toasted sliced almonds
  1. Place the ring of cake on a plate or cake board.
  2. Pipe a layer of cream in the center
  3. Place in the cherries
  4. Pipe the cream on top of the cherries
  5. Repeat this step until all the cherries are used up.
  6. Cover the entire cake with the cream.
  7. Cool the entire cake for 2 hrs.
  8. Pour the fudge on top of the cake
  9. Place nuts on the sides of the cake.
  10. Cool and set in the fridge.

White Chocolate Sauce

  • 80g White Chocolate
  • 80g Heavy Whipping Cream
  • 1 tsp Vanilla

Directions

  1. Heat the whipping cream in a pot
  2. Melt the white chocolate
  3. Add in the Vanilla
  4. Cool
  5. Drizzle it on top of a slice of Cake Diane