Divine Chocolate-Orange Birthday Cake

Divine Chocolate-Orange Birthday Cake

*VIDEO included* Gluten-free, low-FODMAP (in small portions), flourless chocolate cake laced with orange marmalade for a heavenly flavor.

By DeliberateFare.com, variation of Mary Berry’s divine chocolate birthday cake

For my "30th" birthday this year, I turned to the reigning queen of British baking, Ms. Mary Berry, for what cake to bake. Honestly, I was fully prepared to alter one of her marvelous cake recipes to use gluten-free flour. Thumbing through the index, I came across a cake recipe with birthday in the title: this must be the one. It was chocolate. Then I realized with delight that it was naturally flourless! Thank you, Mary, for the birthday present!

Ms. Berry’s recipe calls for instant coffee granules to accentuate the chocolate flavor. I have never preferred this technique as it makes confections taste artificial to me; plus, this technique adds unnecessary caffeine to an already caffeinated recipe and can set a migraine-sensitive person over the edge. So, I eliminated the coffee.

Additionally, Ms. Berry’s recipe calls for apricot jam to coat the cake prior to the ganache. Apricots are high in FODMAP. An easy substitute which is more flavorful and tempting to my palate is orange marmalade. Chocolate and orange in a cake? May I have seconds, please?

Thanks to Erika of Erika's Gluten-Free Kitchen for the low-FODMAP cake shout out!

INGREDIENTS

For Coating
  • 1 Tbsp coconut oil (hardened/room temperature)
For Batter
  • 6 large eggs, at room temperature (5 eggs separated; 1 egg whole)
  • 215 g caster sugar (also known as sanding sugar or very fine sugar)
  • 265 g soy-free chocolate chips (I use Enjoy Life semi-sweet)
  • 1 tsp filtered water
  • 150 g almond meal (I use Bob’s Red Mill)
For Ganache
  • 2 Tbsp orange marmalade
  • 225 g soy-free chocolate chips (I use Enjoy Life semi-sweet)
  • 100 g unsalted butter (about 1 stick)

METHOD

  1. Preheat oven to 375 degrees. Line 9 inch circular baking pan following instructions for Line a Circular Baking Pan.
  2. For Batter
  3. In the bowl of a standing mixer (fitted with whisk attachment), add egg yolks (reserve whites) and 1 whole egg. Add to bowl caster sugar. Mix on medium speed until mix is thick and light-colored.
  4. While egg yolks and sugar are mixing, make chocolate for batter. Onto stove top at medium-high heat, add medium saucepan filled to about 1/3 with water; bring water to boil. Place heat-proof glass bowl (I use Pyrex) atop saucepan to make a double-boiler (be certain bowl is not touching water). Add to glass bowl chocolate chips and 1 tsp filtered water. Stir well until chocolate has completely melted. Do not boil; do not simmer. Remove chocolate from heat when melted and immediately proceed to next step. If you are like me and become easily distracted at the most critical step of a recipe, fear not!—if the chocolate hardens it will still work.
  5. Into bowl with egg yolks and sugar mixture add melted chocolate. Add to mixture almond meal. Stir well.
  6. Transfer chocolate mixture to a large bowl and set aside.
  7. Clean standing mixer bowl and whisk attachment well and dry completely.
  8. In the cleaned bowl of standing mixer (fitted with cleaned whisk attachment), add reserved egg whites. Whisk on medium-high speed until stiff (whites should be fluffy and hold shape when dropped…should look like the top of a soft-served ice cream).
  9. Take egg whites and gently fold into reserved chocolate mixture. Incorporate well but do not over-do it.
  10. Gently pour batter into pan.
  11. Bake in preheated oven at 375 degrees for 50 minutes or until toothpick comes out clean. Turn off oven. Remove pan from oven.
  12. Allow pan to cool for 10 minutes before removing the cake from the pan by lifting up the extra slack in the parchment paper. Allow to cool on cooling rack for another 1 hour before adding ganache.
  13. For Ganache
  14. Place marmalade into small heatproof glass bowl (I use Pyrex). Place bowl into microwave and heat for 20 seconds or until just melted. Remove from microwave carefully.
  15. Using pastry brush, gently brush exterior of cake with marmalade. Set aside.
  16. Onto stove top at medium-high heat, add medium saucepan filled to about 1/3 with water; bring water to boil. Place heat-proof glass bowl (I use Pyrex) atop saucepan to make a double-boiler (be certain bowl is not touching water). Add to glass bowl chocolate chips. Stir well until chocolate has completely melted. Do not boil; do not simmer. Immediately add butter to chocolate and stir to melt and combine. Ganache will be thick and luscious. Remove ganache from heat and immediately proceed to next step.
  17. Pour ganache over cake and smooth with icing spatula if necessary. Evenly coat entire surface of cake.
  18. Allow ganache to set at room temperature before serving.

SUGGESTIONS

  • Serve at room temperate or chilled.
  • Store in storage containers in refrigerator for up to 5 days.
  • For freezer, cover with several layers of plastic wrap (tightly wrapped) and a layer of foil. Store in freezer for up to 3 months; defrost overnight before serving.
  • This cake is very rich, just forewarning you, with love.
  • Migraine Warning: Chocolate, Citrus (orange marmalade), and Nuts (almond meal).


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