You may also like
Categories:
unsalted butter flour almond meal baking powder salt sugar egg yolks vanilla buttermilk heavy cream bittersweet chocolate rum preserves
Viewed: 12 - Published at: 4 years agoIngredients
- 12 tablespoons unsalted butter, at room temperature, plus more to grease pans
- 225 grams gluten-free flour blend about 1 3/4 cup, purchased or homemade see recipe
- 85 grams almond meal (about 3/4 cup)
- 1 1/2 tablespoons baking powder
- 1 teaspoon fine sea salt
- 322 grams sugar (about 1 1/2 cups)
- 6 large egg yolks, at room temperature
- 2 tablespoons vanilla
- 1 cup buttermilk, at room temperature
- 1 cup plus 2 tablespoons heavy cream, more as needed
- 9 ounces bittersweet chocolate, finely chopped
- 1 tablespoon rum
- Cherry preserves
Method
- Heat the oven to 350 degrees, with a rack in the middle.
- Butter two 9-inch cake pans and line the bottoms with parchment.
- In a large bowl, whisk together the flour blend, almond meal, baking powder and sea salt until well combined.
- In a stand mixer with a paddle, beat 12 tablespoons butter for 2 minutes until light and fluffy; add the sugar and beat until light and fluffy, about 8 minutes.
- With the mixer on medium speed, add the egg yolks, one at a time, stopping to scrape the sides and bottom of the bowl with a rubber spatula.
- Beat in vanilla.
- Beat in half the flour mix, then drizzle in half the buttermilk until incorporated.
- Repeat with the remaining flour mix and buttermilk, scraping down the mixer sides between additions.
- Bake for 40 to 45 minutes, until golden brown and the top of the cake is firm to the touch.
- Cool in the pan for 15 minutes.
- Run a knife around the cake edges and invert onto a cooling rack.
- Cool to room temperature.
- Prepare the glaze: In a small heavy saucepan, heat the cream on low heat, to the boiling point, then stir in the chocolate and rum.
- Stir until melted and smooth, adding more cream if the mixture seems too thick.
- It should coat the back of a spoon.
- Turn off the heat and let the glaze cool until just tepid.
- Spread the cherry preserves over the top of one of the cake layers.
- Take the other cake layer and stack it upside-down on top of the first layer.
- Pour the glaze on to the center of the cake, allowing the excess to flow down the sides.
- Smooth out the top quickly and evenly with a large offset metal spatula.
