This is a perfect dessert for any special occasion, from Valentine’s Day to Easter to “look, the snow is gone!” The whipped cream is light enough for warmer weather, but the gluten-free cake is rich and decadent enough for a cold night. Strawberries, blackberries and other fruits also pair well with this recipe if raspberries are unavailable. This recipe serves eight to 10.
1/2 cup butter, softened
1 cup + 2 Tablespoons sugar
1 cup ground almonds or walnuts
8 oz. gluten free semi-sweet chocolate, melted
(such as Baker’s Square Semi Sweet Chocolate Squares)
4 eggs. separated
1 cup whipping cream
1 teaspoon vanilla
2 cups raspberries
1. Preheat oven to 350. Coat a 9-inch round pan with gluten-free cooking spray (use any cooking spray that uses oil like Mazola, Crisco and Pam. Do not use baking cooking sprays, as they contain flour and are not gluten free).
2. Melt the chocolate in the microwave. Beat the butter until smooth. Add 1 cup of sugar and beat until creamy. Add ground nuts, chocolate and egg yolks. Beat thoroughly.
3. In a separate bowl beat egg whites until soft peaks form.
4. Stir 1/3 of the egg whites into the chocolate mixture. Gently fold in remaining egg whites. Scrape batter into pan and bake 35-45 minutes until a toothpick comes out clean. Let cool in the pan for 30 minutes.
5. Combine the whipping cream, vanilla and 2 tablespoons of sugar. Beat until soft peaks form. Top the cake with cream and berries.
Maureen Witmer is the Director of Outreach and Engagement, as well as the Recipe Specialist for TakeThemAMeal.com. Her recipes and photographs can be found on the recipe section of TakeThemAMeal.com. She and her husband Andrew, a professor of history at James Madison University, live in Harrisonburg, Va. Maureen works from home where she cares for their young children.