Melt-in-Your-Mouth Gluten-Free German Black Forest Cake

Allergens

Eggs, Nuts, Dairy

Ingredients

• 6 large eggs, separated
• 1 cup granulated sugar, divided
• 2 oz unsweetened chocolate, melted and cooled
• 1/2 cup almond flour
• 1 tsp gluten
• free baking powder
• 1 tsp pure vanilla extract
• 1 1/4 cups heavy whipping cream, divided
• 1 can (21 oz) cherry pie filling
• 1 cup chopped almonds, toasted

Instructions

1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9 inch springform pan with parchment paper. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and creamy. Stir in melted chocolate, almond flour, baking powder, and vanilla extract. In another bowl, whip 1 cup of heavy cream until soft peaks form. Fold into the chocolate mixture gently. In a separate bowl, beat egg whites until stiff peaks form. Gradually add remaining 1/4 cup sugar and continue beating until glossy and smooth. Fold into the chocolate mixture delicately. Pour batter into prepared pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely. In a large bowl, whip remaining heavy cream with 1 tablespoon sugar until soft peaks form. To assemble, spread half of the whipped cream on top of the cooled cake layer. Top with cherry pie filling, another layer of whipped cream, and finish with toasted almonds.

Chef’s Insight

Use high-quality dark chocolate for a deeper, more robust flavor.

Notes

For a more intense cherry flavor, use cherry preserves instead of pie filling.