Gluten-free chocolate cake with raspberry marshmallow topping
A very rich and moist gluten-free chocolate cake, topped with fluffy homemade marshmallow.
ingredients
for the cake:
5 medium eggs
300 g dark chocolate
200 g granulated sugar
150 g unsalted butter
for the marshmallow topping:
1 packet concentrated raspberry jelly (jello) cubes (available here)
2 egg whites
180 g granulated sugar
medium sized spring form pan, greased with butter (available here)
pink sprinkles (available here)
raspberry powder (available here)
instructions:
1. Combine the chocolate and butter in a medium bowl and set over simmering water to melt. Stir frequently.
2. Beat the eggs in a large bowl until pale yellow in colour and very fluffy (around 5 minutes).
3. Add the sugar, one tablespoon at a time and continue beating.
4. Slowly fold in the chocolate mixture with a metal spoon, making sure there is no chocolate left on the bottom of the bowl.
5. Transfer to a springform pan and bake in 180 C for around 45 minutes or until a toothpick comes out clean. Leave to cool down completely before starting the icing.
6. To make the icing, transfer the jelly cubes into a small bowl and microwave for around 30 seconds or until melted completely.
7. Transfer the jelly into a bigger bowl and beat with an electric mixer until pale and stiff.
8. In another bowl combine the sugar and egg whites and set over a pan with simmering water.
9. Beat with an electric mixer until stiff peaks form.
10. Keep adding the jelly whip, one tablespoon at a time and continue beating.
11. Spoon over the top of the cake. Decorate with sprinkles and raspberry powder or grated chocolate.
12. Store in the fridge.
try also:
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