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Montina™ Gluten-Free German Chocolate Cake
SERVES 12
This is a decadent dessert for a sensational finish to a special dinner. Serve with Coconut Pecan Filling and Frosting (recipe below).
1 package (4 oz.) Baker’s German Sweet Baking Chocolate
1/2 cup water
2 cups Montina™ Blend Flour
1 teaspoon baking soda
1/4 teaspon salt
1/2 teaspoon xanathan gum
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
3 egg yolks
1 teaspoon gluten-free vanilla
1 cup buttermilk
4 egg whites
1. Preheat oven to 350 degrees. Line bottoms of 3 (9-inch) round cake pans with wax paper.
2. Microwave chocolate and water in large microwave safe bowl on HIGH 1½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
3. Stir until chocolate is completely melted.
4. Mix flour, baking soda and salt; set aside.
5. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
6. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans.
7. Bake 30 minutes or until cake springs back when lightly touched in center (or toothpick inserted comes out nearly clean.)
8. Immediately run spatula between cake and sides of pan. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks.
9. Spread Coconut-Pecan Filling between layers and over top of cake.
Coconut-Pecan Filling and Frosting
MAKES ABOUT 4 1/2 CUPS
1 can (12 oz.) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 teaspoons gluten-free vanilla
1 package (7 ounces) coconut
1 1/2 cups chopped pecans or walnuts
1. Stir milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring constantly, cook over medium heat 12 minutes or until thickened and golden brown. Remove from heat.
2. Stir in coconut and pecans. Cool to room temperature and spreading consistency.
Reprinted courtesy of Montina.com™ with special thanks to Nancy Kloberdanz for developing the recipe.
For more great gluten-free, dairy-free recipes, visit our cookbook page by clicking here.
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