Tata's Gluten-Free Hazelnut/Almond Chocolate Ganache Cake
You will not even notice that this cake is gluten-free. It is moist and flavorful. This cake has so many layers and so much going on in it that you probably won't even believe it is gluten-free! I used an old Hungarian Hazelnut cake recipe and adapted it to suit my brother's needs for a gluten-free cake for his bride.
Serves: 12
INGREDIENTS for cake:
12 ounces hazelnuts (2 cups ground
hazlenuts)
2 teaspoons baking powder
6 egg yolks
3/4 cup white sugar
1 tsp pure Almond extract
½ tsp pure Vanilla extract
INGREDIENTS for chocolate ganache:
2 cups heavy whipping cream
2 2/3 cups semi-sweet
chocolate chips
INGREDIENTS for chocolate
Frosting:
2 ¾ cup powered sugar
6 TBS Cocoa powder
6 tbs butter-soft
5-6 tbs heavy whipping cream
1 tsp vanilla extract
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6 egg whites
1/8 cup chopped hazelnuts, for garnish
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DIRECTIONS for the cake:
1.
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Preheat the oven to
325 degrees F (165 degrees C). Grease and flour (make sure you use
gluten-free flour!) a 9-inch
springform pan.
Grind hazelnuts until very fine. Add baking powder and set
aside.
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2.
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In a large bowl,
whip the egg yolks with the sugar until pale yellow in color. Add vanilla and
Almond extract.
Beat in the ground
hazelnut mixture.
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3.
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In a separate CLEAN
bowl, with a CLEAN whisk, whip the egg whites until stiff.
Quickly fold 1/3
of the egg whites into the yolk mixture, then add the remaining whites and
fold in until no streaks remain.
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4.
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Pour into a 9 inch
springform pan (that is greased and floured).
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5.
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When cake is completely cool,
slice horizontally into 3 layers using a bread knife so you don't tear up your cake.
   
DIRECTIONS for the ganache:
1.
Place your
chocolate in a glass bowl. In a small
sauce pan heat the whipping cream to just before boiling-stirring often!
 
2.
Let the cream
and chocolate sit for a minute.
 
3.
Let it
cool. Then cover and you can store it
at room temperature for up to overnight.
The ganache can be made up to a week in advance but needs to be stored
in an airtight container. And needs to
be taken out 24 hours before you want to use it.
DIRECTIONS for the dark chocolate frosting:
1.
In a mixing bowl, sift together the powdered
sugar and cocoa, set aside.
2.
In your mixing bowl, cream butter until
smooth, then gradually beat in sugar mixture alternately with the cream. Blend in Vanilla. Beat until light and fluffy. If necessary, adjust the consistency with
more cream or powdered sugar.
DIRECTIONS for assembling the cake:
1.
Place
the first layer of your cake on your decorating platter. Spread chocolate ganache on the top of
it. Place next layer of cake on top of
that and repeat previous step.
2.
Place
last layer of cake on top of the previous ones. Frost the whole cake with your dark
chocolate frosting.
3.
Top
with the remaining chopped hazelnuts.
Optional White Decorating Glaze (Chill the cake for at least 1 hour in the fridge before applying this glaze): Put 5 TBS of powdered sugar in a small bowl. Add 1 tsp of milk or cream. Stir well with a fork. It should be a thick consistency but needs to be able to drizzle. To test this put some glaze on your fork and lift it. If the glaze falls off in a stream it is the right consistency. If needed add a tiny like a 1/4 tsp of milk at a time to get the desired consistency. Using your fork apply the glaze to the top outer edge of the cake and it will naturally run down the edges.
4.
Chill
4 to 6 hours or overnight. Pull out of
the fridge a half hour before you want to use it. Enjoy!!!
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Enjoy! Love, Tata
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