Gluten-Free Chocolate and Chestnut Tiramisù
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people—talented bakers from around the world. So check here for your daily slice.
Photo: Alanna Taylor-Tobin
At eight years old, Alanna Taylor-Tobin knew she wanted to spend her life baking. When it came time, she learned all about pastry at Tante Marie’s Cooking School, after which she worked as a chef for several years. Her blog, The Bojon Gourmet, is her main focus now, and there, you’ll find seasonal gluten-free and vegetarian recipes.
And a really good tiramisù. Taylor-Tobin creates a cake batter using chestnut flour, which she claims “has a warm, earthy flavor…and makes for a soft pillowy soft cake that lies somewhere between sponge cake and a fallen chocolate soufflé.” She soaks the baked cake in rum and coffee, and layers it with whipped cream that’s been infused with puréed chestnuts. ”It’s everything I love about tiramisù in the highly-presentable guise of cake, and it makes enough to serve a crowd” says Taylor-Tobin.
Get this recipe: Gluten-Free Chocolate Chestnut Tiramisù
More gluten-free cakes:
Blueberry poundcake with a poppy seed crumble
