Recipe by Andrew Mollmann
Saw this on a website and didn't want to forget about it, so I'm posting it here. From the pics, it does not appear to be super fluffy, but still looks delicious.
- 6 eggs, separated
- 1 cup granulated unbleached cane sugar
- 1⁄2 cup confectioners' sugar
- 1 1⁄4 cups gluten-free flour
- 2 tablespoons cocoa
- 3 tablespoons Baileys Irish Cream
- 1⁄4 cup boiling water
- 8 ounces low-fat cream cheese (can use fat free, low fat, or regular)
- 1 cup confectioners' sugar
- 1⁄2 cup heavy cream (can use half & half, but use less than 1/2 cup)
- chocolate shavings (optional)
Directions See How It's Made
- Preheat the oven to 300 F convection or 325 F static.
- Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
- Separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
- In another bowl, beat the yolks and the granulated sugar until light. Add the boiling water and Bailey's next, beating until blended. Finally, stir in the flour-confectioners sugar mixture until incorporated.
- Fold the beaten whites into the other mixture by gently stirring with a rubber spatula. When mixed, pour into an ungreased 10-inch tube or spring form pan.
- Bake for 30 minutes, then increase the heat to 325 F convection or 350 F static and bake for another 20-25 minutes, or until a cake tester comes out clean.
- Invert the pan and allow to cool before removing the cake by sliding a knife around the outside of the cake to release the cake from the sides.
- Glaze: Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency. Drizzle over cake and sprinkle chocolate shavings on top.