Gluten Free Double Chocolate Clementine Cake
(Formerly Chocolate Almond Tiger Cake)
Slightly Interpreted from Dorie Greenspan
5 tablespoons/70 grams unsalted butter, plus more for the pan
65 grams gluten free baking flour, plus more for the pan
¼ teaspoon xanthan gum (if not included in the gluten free flour mix)
¾ cup/150 grams granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
zest of one orange (optional)
¼ teaspoon salt
⅔ cup/70 grams almond flour
6 large egg whites, at room temperature and lightly whisked
1 teaspoon pure vanilla extract
5 ounces/142 grams semisweet or bittersweet chocolate, finely chopped
FOR THE TOPPING (OPTIONAL):
⅓ cup/80 milliliters heavy cream
3 ounces/85 grams semisweet or bittersweet chocolate, finely chopped
¼ cup/24 grams sliced almonds, toasted
Preheat oven to 350°. Butter or spray, and flour the sides of a 9-inch round cake pan. Fit a circle of parchment or wax paper at the bottom of the pan
- Bring the butter just to a boil in a small saucepan over a medium heat. Turn off the heat and leave the saucepan on the burner, to keep the butter warm while you make the cake batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, orange zest, and salt until thoroughly blended. Whisk in the almond flour. If the almond flour is lumpy, use your fingers to break up the clumps.
- Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla. Add the butter in 3 additions, folding until it is completely incorporated, and the batter is smooth, with a light sheen.
- Stir in the chopped chocolate, mixing well. Pour the batter into the pan and spread evenly.
- Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean.
- Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, and remove the pan. Remove the parchment (or wax paper), and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
Optional Topping: You can now serve the cake as-is, or add the topping.
- Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Let it sit for 30 seconds. Gently stir the chocolate and cream together until blended, thick and shiny
- Pour the ganache over the top of the cake, and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds.
- Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate.
The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature
Makes 12-16 servings
- Lightly whisked eggs means just a few beats of the whisk. The whites don’t have to be have light peaks. Just barely stirred
- You can skip toasting the almonds. Toasting them, though, adds more flavor, and makes them a bit crunchier