Cake
- 2 oz (1/2 stick, 56 g) very soft butter or coconut oil
- 2 oz (1/3 c, 80 ml) gf semi sweet chocolate chips
- 4 oz (1/2 c, 112 g) sugar
- 4 oz (1 c, 112 g) almond flour
- 3 eggs
- 2 tbsp cocoa (30 ml, 1/2 oz)
- 1 tsp (5 ml) gf baking powder
- salt
- 1 tsp almond or vanilla extract
Filling
- 1/2 c (120 ml) seedless raspberry jam or jelly – add 1-2 tbsp Chambord to jam if you want.
- Punnet fresh sweet raspberries
White Chocolate Topping
Why can’t it just be labeled gluten-free!!
- 8 oz (224g) cream cheese, softened, I do use lite but it makes a softer frosting
- 1 x 4 oz (112g) Lindt white chocolate bar or Baker’s white chocolate. I don’t like most store brand white chocolate chips as they taste waxy.
- 1/4 c (60 ml) cream to melt white chocolate
- 1/4 c (60 ml, 1 oz) powdered sugar
- 1/2 c ( 4oz, 120 ml) cream, whipped to 1 c.
- 2 tbsp (30 ml) seedless raspberry jam or jelly