The Chocolate Mary Ann Cake with sautéed berries and fresh fruit garnish is a scenic and delicious gluten-free dessert. Yes, you read that right. It’s gluten-free as it is made with rice flour and chestnut flour. The Chocolate Mary Ann Cake is the perfect cake if you need to celebrate an important occasion, it is perfect as a dessert after dinner, and since it is gluten-free, everyone can enjoy it. Of course, when you venture into gluten-free preparations and have celiac guests, be careful: maximum cleanliness to keep contamination away. Now, let’s prepare the Chocolate Mary Ann Cake as I can already see you drooling!
Not to be missed
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 eggs
- 4.2 oz granulated sugar
- 2/3 cup water
- 1/2 cup rice oil (or other seed oil of choice)
- 1 cup rice flour
- 1/2 cup gluten-free chestnut flour (or corn starch)
- 1/4 cup unsweetened cocoa powder
- 1 tbsp rum
- 1 packet gluten-free baking powder
- 10.5 oz frozen berries
- 2 tbsp granulated sugar
- 3/4 cup fresh liquid cream
- 10.5 oz dark chocolate
- as needed fresh berries (raspberries, blueberries, blackberries)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Mary Ann cake pan
- 1 Low-edged saucepan
- 1 High-edged saucepan
- 1 Kitchen thermometer
- 1 Cake tester
Steps
Preheat the oven to 356 °F
In the mixing bowl, beat the eggs with the sugar until well whipped. Add the water, rice oil, or other seed oil of choice, and the rum. Add the flours and mix all the ingredients well. Butter and flour the Mary Ann pan with rice flour (this is the “smart pan” that allows you to create the cavity to hold the filling) and bake the cake for about 25/30 minutes. Always do the skewer test to check the baking. When the cake is ready, gently remove it from the pan and let it cool on a serving plate.
Cook the frozen berries in a pan with the two tablespoons of sugar for ten minutes so they soften and syrup forms.
In a high-edged saucepan, pour the cream and heat it up to a maximum of 185 °F; it should not boil. Melt the chocolate pieces in it. Stir to obtain a smooth, homogeneous, and dense preparation. Let it cool a few minutes.
Pour the berry sauce into the cavity of the cake. Cover with the chocolate ganache, leveling it well, and let it cool until the ganache sets. Before serving, decorate with berries as desired. I covered the entire cake, but you can also just create a circle around the edges, leaving the center free.
Notes
Chocolate Mary Ann Cake can be stored in the refrigerator for a couple of days.
Recipe source: Monica Bellin.
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