Gluten Free Dark Chocolate Strawberry Mascarpone Gateau

By DeliciouslyDished

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Ingredients

• Dark chocolate Cake:
• Makes 2 8″ layers
• 7 eggs, separated
• 200 g vanilla or granulated sugar
• 200 g dark chocolate, melted
• 1 tbsp vanilla extract
• 2 tbsp hot water
• Balsamic Strawberries
• 200 gms fresh strawberries
• 30 ml good quality balsamic vinegar
• 100 g granular sugar
• 1 vanilla bean {optional}
• Filling:
• 100 g low fat cream, chilled
• 150 g mascapone, chilled
• 30-45 g powdered sugar {as per taste}
• 50 g pistachios, chopped {and a few slivered for meringue topping}

Details

Adapted from facebook.com

Preparation

Step 1

Dark chocolate Cake
Preheat the oven to 180C. Line the base and sides of 2 8″ springform tin {I used 8″ dessert rings}
In a large clean bowl whip the 6 egg whites until stiff, reserve.
In another large bowl, beat the 7 yolks with 180g sugar until pale, creamy and mousse like, 5-7 minutes on high speed.

Beat in the vanilla extract, then whisk in the melted chocolate and hot water
Gently fold the egg whites into the yolk mixture. Divide between two 8″ baking tins.

Beat the remaining egg white with 20g powdered sugar to stiff peaks, and gently spread over the batter of one layer. Sprinkle with slivered pistachios.

Bake for about 30-35 minutes until slightly firm to touch and a tester comes out with a few cumbs hanging/ barely moist. The meringue topped layer might take a little longer, about 7-10 minutes more.
Cool completely in tin.

Balsamic Strawberries {make ahead and cool}
Place strawberries, sugar, scraped vanilla bean and balsamic vinegar in a sauce pan, and simmer until the strawberries just become soft, still holding their shape.
Strain strawberries out into a large bowl.
Return the liquid back to the pan and simmer until it reduces to a thick syrup. Discard vanilla bean if using, and pour syrup over reserved strawberries. Cool completely, then chill. {Can be made 1-2 days ahead}

Filling
Whip all ingredients to stiff peaks just prior to assembling cake.

Assemble
Place the layer without the meringue on the serving platter within a dessert ring.
Top with a few tbsp of balsamic strawberries followed by the whipped mascarpone filling. Top with some more balsamic strawberries.
Place the second layer over the filling, and gently press into place. Chill for at least an hour or overnight. Then demold.
Sprinkle over with powdered sugar and top with fresh sliced strawberries. Chill until ready to serve.