Sandra Bullock’s: Gluten Free Chocolate Cake
By Vera Fourie
4 Cups of ground pecans or pecan flour
1 Cup of sugar
½ Teaspoon of salt
8 Separated eggs
2 Whole eggs
1 Tablespoon of vanilla
2 Teaspoons of baking powder
340g Of bittersweet chocolate, finely chopped
2 Teaspoons pure vanilla extract
½ Cup of hot coffee
1 Cup of unsalted butter
Preheat your oven to 165 °C and lightly grease two round cake pans (about 23x4cm) with butter and line the bottoms with parchment paper.
In a food processor, grind the pecans with ½ a cup sugar and the salt until you produce a fine meal. Add the egg yolks, the two whole eggs, vanilla and baking powder and blend to get a smooth paste.
In the bowl of an electric mixer, with the whisk attachment whip the egg whites on high. As the egg whites start to gain volume and look fluffy, add the remaining ½ cup sugar in a slow, steady stream. Whisk on high until the whites are shiny and hold a stiff peak. Gently fold it into the pecan mixture until well incorporated, and divide the batter among the two cake pans. Bake for 30-35 minutes and allow to cool completely before icing.
Place the chocolate and vanilla in a food processor, and with the motor running, add the hot coffee in a slow, steady stream. Add the butter in bits and process until the icing is smooth.