Gluten-Free Double Chocolate Cake

Products Used

Ingredients

Preheat oven to 375°F.
Line a 10 x 15 inch jelly roll pan with parchment paper. Butter sides of pan and set aside.
Combine cocoa powder and almonds in a blender or small food processor. Mix until almonds have consistency as cornmeal. Set aside.
Beat egg yolks and vanilla extract for at least 8 minutes or until fluffy as hair mousse. Set aside.
In a spotless clean bowl whip egg whites and sugar until a firm peaked meringue has formed, about 10 minutes.
Stop mixing and using a rubber spatula fold egg yolk mixture delicately into meringue. When nearly all yellow streaks have disappeared fold in cocoa powder-nut mixture.
Spread batter with a metal offset spatula evenly onto prepared pan.
Place in oven and bake until center of cake bounces back when lightly pressed with a finger, about 35 minutes.
Sprinkle generously with confectioner’s sugar and cover with a large piece of parchment paper. Turn upside down onto parchment and work surface and let cool.
Do not remove parchment paper which the cake was baked on just yet. Using a ruler and a serrated knife, cut cake crosswise into 5 equal pieces. Use a zigzag motion to cut thru parchment.
Lift up one of 5 pieces and place on a serving tray. Remove parchment and spread with one fifth of ganache.
Cover with another piece of cake, remove paper and cover with another one fifth of ganache. Keep repeating until all cake and ganache is used.
Sprinkle with toasted hazelnuts or toasted almonds and raspberries.

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