I recently made this cake as a gluten free option for a Friendsgiving. The fresh blackberries add an elegant touch to the chocolate cake and the rich mascarpone frosting gets a kick from a boozy dose of rum. You don't have to spend time frosting the sides and the berries cover up the slightly sunken look making it an elegant dessert for any Holiday gathering! —Brita
For the cake:
unsalted butter (2 sticks)
semisweet chocolate chips (I used Guittard)
For the Cake:
Lightly coat the insides of 9 inch springform pan with melted butter. Line the pan with a circle of parchment paper on the bottom, then lightly coat the parchment paper with more melted butter. Set aside.
Preheat the oven to 350 degrees.
Heat 2 inches of water in the bottom half of a double boiler over medium heat. (if you don't have a double boiler, use a heat safe bowl over a medium saucepan) Place butter and 8 ounces semisweet chocolate in the top half of the double boiler. Allow to heat for 10 to 12 minutes whisking as the butter and chocolate melts. Remove from the heat, stir until smooth, and hold at room temperature.
Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes. Transfer the mixture to a large bowl and wash out the bowl of the electric mixer thoroughly.
Add the egg whites to the bowl of the electric mixer and beat on high using the whisk attachment. Beat until stiff.
Add the cooled chocolate mixture to the bowl with the eggs yolks and combine using a rubber spatula. Then, gently fold in a quarter of the eggs whites to temper the mixture, then add all eggs whites, being careful not to deflate the batter.
Pour the batter into the prepared pan and bake for 25-30 minutes or until the top of the cake looks matte and slightly cracked.
Make the topping:
Using the double boiler over medium heat, add both chocolates, butter and cream and whisk to combine. Cook for about 15-20 minutes whisking constantly. Once thick and smooth, remove mixture from heat and let cool. Once mixture is lukewarm, transfer to the bowl of an electric mixer and add in mascarpone cheese. Beat on high for about 5 minutes and then add the rum and beat for 3 minutes more. Place in refrigerator while you wait for the cake to cool.
Once cake is done and completely cooled it make sink slightly which is normal. Remove mascarpone frosting from the refrigerator spread on cake in an even layer. If the frosting seems too cold let sit at room temperature for about 20 minutes and then spread over the cake.
Then top with the fresh blackberries, placing them close together to cover the entire top of cake. Serve with fresh whipped cream or vanilla ice cream and enjoy!