Courtesy of award-winning Chef/Instructor Oonagh Williams.
If you have decided to give wheat, rye and barley the heave-ho to live a gluten-free life, there are delicious alternatives awaiting you. TV Chef Oonagh Williams of Merrimack created the following decadent cake recipe to convince you.
Makes a single 8-9 inch layer (adapted from regular flour by Scott Phillips of Fine Cooking, 2004)
3/4 cup Oonagh's gluten-free flour mix*
1/4 cup almond meal
1 ounces unsweetened natural cocoa powder (regular Hershey)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon xanthan gum
4 ounces butter, melted and still warm
1 1/4 cups packed light brown sugar
2 large eggs
2 teaspoons gluten-free vanilla extract
1/2 cup hot water
1 cup seedless raspberry jam/preserves
2 tablespoon raspberry liqueur or brandy
Gluten-free vegetable oil spray
*Oonagh's Glute n-Free Flour Mix
1/2 cup potato starch (not potato flour)
1/4 cup tapioca starch
2 tablespoons amaranth or millet flour (Bob's Red Mill Millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
2 tablespoons sorghum flour
To make Oonagh Williams gluten-free mix in bulk:
14 ounce bag of potato starch (equals about 31/2 cups)
13/4 cups of tapioca starch
3/4 cup + 2 tablespoons amaranth or millet flour
3/4 cups + 2 tablespoons sorghum
Preheat oven to 350 degrees. Use a gluten-free spray to grease the bottom of an 8x2-inch or 9x2-inch round cake pan or line it with parchment.
In a small bowl whisk the gluten-free flour, almond meal, cocoa powder, baking powder, xanthan gum and salt.
In a large bowl combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended.
Add the flour mixture all at once and stir just until all the flour is moistened.
Pour the hot water over the batter; stir just until it's incorporated and the batter is smooth. Scrape the batter into the prepared pan.
Bake until a knife inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minutes for an 8-inch pan. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the edge and invert the cake (peel off the parchment if used). Invert it again onto the rack and let cool completely.
Put raspberry jam in microwave-safe bowl, melt gently in the microwave in 20 second bursts and carefully remove as hot jam can burn. Stir in liqueur. Brush raspberry mix over top and sides of cake. Let set.
Slightly whisk the ganache so it starts holding its shape. Spread over the cake. Top with chocolate curls, nuts, toffee, fresh raspberries, frozen raspberries or any decorations you wish.
Heat 1 cup of whipping or heavy cream to nearly boiling. Add 1 cup Nestle semi-sweet chocolate chips (labeled gluten-free) and 1 teaspoon glutenfree vanilla extract. Let stand for a few minutes, then stir and microwave more if necessary until a totally smooth sauce is formed (looks like thick chocolate syrup). Add 2 tablespoons raspberry liqueur or brandy. Chill until ready to use.