Roses are the traditional symbol of love. This Valentine's Day continue the theme with this rich, dense (and gluten-free) chocolate cake featuring rose water. Brands vary in strength so you'll need to taste as you go. Rose water adds a subtle floral taste, but If it is not available the recipe works fine without it.
Chocolate Rose Berry Cake
1/2 cup butter plus extra for pan
10 oz. semi-sweet chocolate
6 eggs, divided
1 1/4 cup sugar
1 tsp. vanilla extract
1/2 cup cocoa
1 cup ground almond flour
1 cup raspberry jam
1/2 to 1 tsp. rose water
3 tbs. confectioners sugar
Whipped cream topping, optional (see below)
Raspberries for garnish, optional
Preheat oven to 400 degrees. Grease an 9" springform pan with butter. Line bottom with parchment and grease. Cut 1/2 cup butter and chocolate into pieces and melt, stirring occasionally until smooth. Separate four of the eggs and whip whites until stiff peaks form. In a separate bowl beat yolks and remaining eggs with sugar, vanilla, cocoa and almond flour until smooth. Working in batches fold in chocolate. Gently fold in egg whites in batches. Pour into pan. Bake for 35-40 minutes until top is firm and springs back to the touch. (Cake will be wet inside). Let cool in pan, remove sides, invert on plate and remove bottom of pan and paper.
Stir jam with 1/2 tsp. of rose water. Taste. Add additional as needed. Once cake is completely cool, use a serrated knife to horizontally cut in half. Spread top of bottom layer with jam, place second layer on top cut side down. Sprinkle with confectioners sugar. Spread with whipped cream topping and decorate with raspberries.
Whipped Cream Topping: Whip 1/2 pint heavy cream with 2 Tbs. sugar and 1/2 tsp. (or to taste) rose water until soft peaks form.
This recipe first appeared in the j weekly.
Note: Because it contains no flour the cake may be suitable for Passover if you leave out the confectioners sugar and use products verified for Passover use.