The cake is quite an undertaking so I ‘m breaking it up into three separate posts. Part 1 will be the cake recipe. Part 2 will be the butter cream frosting and the chocolate glaze. Finally, part 3 will be the ribbon decorations.
Spiced Chocolate Torte Wrapped in Chocolate Ribbons:
Modified to be Gluten Free
1-1/2 cups unsalted butter (3 sticks)room temp
2 cups of granulated sugar
8 eggs, separated, room temp
10 ounces, bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, room temp
1-1/2 cups finely chopped pecans
2 tsp vanilla
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1-1/3 cups gf flour mix plus extra for pans
1/8 tsp xanthan gum
1/8 tsp of salt
1/8 tsp cream of tartar
Start by preheating the oven to 350 degrees F. Butter and gf flour 3- 9inch round pans. Line the bottom of each pan with a piece of parchment paper. Butter and flour the paper.
In a small bowl, whisk together the gf flour, xanthan gum, cinnamon, cloves, and nutmeg. Set aside.Using a double boiler, melt chocolate. Take melted chocolate off the heat and allow to cool to near room temperature. To save a little money, I used a mix of semi sweet chocolate chips along with chopped semi sweet chocolate from a bar.
In the bowl of a stand mixer, cream together the butter and sugar until smooth. Beat in the 8 egg yolks 1 at a time.
Next, blend in the melted chocolate. Slowly mix in the chopped pecans and vanilla extract. Gently mix in the flour in 4 batches. The batter will be thick and dense. In a separate bowl, use a hand mixer to whip the 8 egg whites, salt, and cream of tartar until medium peaks form. Gently fold in 1/4 of the egg whites into the batter. Then fold in the remaining egg whites.Divide the batter equally between the 3 prepared cake pans. Bake in a 350 degree F oven for 35-40 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow the cakes to cool for 10 minutes in the pan before inverting onto a cooling rack. It may help to run a knife around the side of each cake before inverting onto a rack.
Stay tuned for Part 2.