Chocolate Gluten Free Tiramisu Cake

Imagine three incredibly light layers of sponge cake, topped with espresso. They sandwich a fluffy mixture of sweetened whipped cream and cream cheese which is flavored with homemade chocolate liqueur and chopped chocolate. It is a true Italian delight. Your guests will be thanking you for your effort.

While this recipe takes much more effort than my traditional Gluten Free Tiramisu Cake, it is well worth it. It is the dessert I will be serving on Valentine’s Day. Make several of the items one or two days ahead of time.

Gluten Free Chocolate Tiramisu Cake

Yield: Serves 8 - 10.

Gluten Free Chocolate Tiramisu Cake

A unique chocolate gluten free tiramisu cake recipe you and your loved ones will remember for days to come.

Ingredients:

  • 1 cup gluten-free pudding (use either half 3.9 box Jello-O brand (or Rich Chocolate Ice Cream Recipe, chilled but not frozen)
  • 1 recipe Gluten Free Sponge Cake
  • 1 Tablespoon gluten free cocoa (Hershey's or Ghirardelli)
  • 5 teaspoons instant coffee
  • 2 egg yolks
  • 2 Tablespoons minced bittersweet or dark chocolate (I used Scharffen Berger Bittersweet)
  • 1/2 recipe Gluten-Free Dairy-Free Brownies
  • 1 recipe The Perfect Homemade Whipped Cream
  • 1/3 cup dark gluten free chocolate morsels
  • 2 teaspoons unsalted butter
  • For Chocolate Sauce (optional):
  • 1/4 cup heavy cream
  • 1 teaspoon unsalted butter
  • 4 oz. semi-sweet gluten free chocolate morsels (or chopped chocolate)

Instructions:

  1. Make the pudding and refrigerate.
  2. Make the Gluten Free Sponge Cake Recipe according to the instructions in the link above, but add instant coffee to the hot water (or use brewed coffee); and add 2 additional egg yolks when you beat the egg yolks and sugar together. Once you finish making the batter, using a rubber spatula, fold in the minced chocolate, pour it into the prepared pan, and bake in an 8-inch spring-form pan for about 40 minutes. Then turn oven off, open door, and allow cake to cool slowly for about 15 minutes.
  3. Remove the ring from pan and allow to cool to room temperature, about 30 minutes. Then refrigerate until cold and firm, about 1 hour.
  4. Make half the brownie recipe according to the instructions in the link above, pour into an 8-inch spring-form pan lined with parchment paper, and bake for about 15 minutes. (You will use this as the top layer of the cake.)
  5. Allow brownie layer to cool in the pan for about 10 minutes, and then remove ring. Using a large/wide spatula, carefully transfer to a wire rack along with parchment paper to cool.
  6. While the cake and brownie layer are cooling, make the Chocolate Pudding and chill in the refrigerator.
  7. In a heat-proof bowl over simmering water, melt dark chocolate morsels with 1 tablespoon butter, stirring occasionally until melted and smooth. Remove the bowl from pan and set aside to cool.
  8. Make the Sweetened Whipped Cream and fold in chocolate mixture, either using a rubber spatula or the paddle attachment of your mixer on low speed. Refrigerate for later use.
  9. Slice off a little less than half of the cake and crumble into a bowl of your food processor. Set the bottom layer back onto a serving plate and set aside.
  10. Add the crumbled cake to a large bowl, and fold in the chocolate pudding. Refrigerate for later use.
  11. To Assemble the Cake:
  12. Pace the bottom sponge-cake layer on a serving plate.
  13. Spread half of the chocolate whipped cream evenly over the cake.
  14. Add the pudding-cake mixture and evenly distribute.
  15. Add the remaining chocolate whipped cream and evenly spread.
  16. Lastly, remove parchment paper from brownie layer, if not already done, and use to top cake. Cover cake with plastic wrap and refrigerate to chill.
  17. To Make the Chocolate Sauce:
  18. Add the cream and butter to a saucepan over medium heat.
  19. Add chocolate and stir until it melted and smooth.
  20. Remove from heat and allow to cool to room temperature.
  21. When ready to serve cake, slice cake and serve topped with a small amount of chocolate sauce.

Tips

To create the chocolate balls that you see in the photo, I pulsated a few Pamela's chocolate bites with some melted butter. Then refrigerated until firm and shaped by hand. You can shape them into footballs, round balls, or even hearts for Valentine's Day. You can also use a small food processor to puree pitted dates and cocoa powder to create chewy balls.

While the chocolate mousse filling is delicious and light, the cake layers tend to smash it down. For a more sturdier filling, you may use the Cream Cheese Filling from my original gluten free tiramisu recipe.

In addition, you may omit the pudding, and leave the cake layer hole and use the sauce in my original recipe on top of the cake layers.

One Reply to “Chocolate Gluten Free Tiramisu Cake”

  1. Hi,
    Just wanted to let you know I’m sharing your wonderful recipe in a Gluten-Free Recipe RoundUp tomorrow! Have a terrific weekend!
    Cathy at APeekIntoMyParadise.com

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