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:

lemon polenta cake blackberry cheescake brownies moist chocolate brownies

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