Gluten-Free Chocolate Cake

Preheat oven to 180°C. Line a springform cake tin (24 cm) with baking paper and set aside.

Place a bowl onto mixing bowl lid and weigh sugar into it. Set aside.

Insert butterfly whisk. Place egg whites into mixing bowl and whip 1 min/speed 4, without measuring cup, then mix for a further 1 min 30 sec/speed 3, adding reserved sugar 1 teaspoonful at a time through hole in mixing bowl lid.

Add egg yolks and vanilla and mix 10 sec/speed 3.

Add rice flour, arrowroot flour, cocoa powder and salt and mix 10 sec/speed 3 or until just combined. Remove butterfly whisk. Spread batter evenly into prepared tin and bake for 8-10 minutes (180°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Set aside to cool completely. Clean and dry mixing bowl and butterfly whisk.

Place milk chocolate into mixing bowl and grate 5 sec/speed 8. Transfer into a bowl and set aside.

Place dark chocolate into mixing bowl and grate 5 sec/speed 8. Transfer into a separate bowl and set aside.

Insert butterfly whisk. Place 400 g of the cream into mixing bowl and whip until lightly whipped speed 3.5, watching carefully through hole in mixing bowl lid to avoid overwhipping (see Tips). Remove butterfly whisk. Divide cream evenly between 2 separate bowls. Place 1 of the bowls with cream into refrigerator until ready to use.

Place 40 g of the butter and 50 g of the cream into mixing bowl and heat 2 min/60°C/speed 2. Soak 2 gelatin sheets in cold water for a few minutes until they soften.

Add reserved milk chocolate and melt 30 sec/60°C/speed 2 or until smooth. Transfer into bowl of reserved cream and stir gently, until just combined, taking care not to over mix. Drain the water from the gelatin sheets and heat them for a few seconds until fully melted, then immediately incorporate them into the cream. Pour mixture over cake base and spread evenly. Place into refrigerator to set (approx. 1 hour or until firm). Clean and dry mixing bowl.

Soak 1 gelatin sheet in cold water. Place remaining 40 g butter and remaining 50 g cream into mixing bowl and heat 2 min/60°C/speed 2.

Add reserved dark chocolate and melt 30 sec/60°C/speed 2 or until smooth. Remove bowl of cream from refrigerator. Transfer dark chocolate mixture into cream and stir gently, until just combined, taking care not to over mix. Drain the water from the gelatin sheets and heat them for a few seconds until fully melted, then immediately incorporate them into the cream. Pour mixture over milk chocolate mixture and spread evenly. Place back into the refrigerator to set (approx. 1 hour or until firm). Clean and dry mixing bowl and butterfly whisk.

Soak 2 gelatin sheets in cold water for a few minutes until they soften.

Place white chocolate into mixing bowl and grate 5 sec/speed 8. Transfer into a separate bowl and set aside.

Insert butterfly whisk. Place 100 g of the cream into mixing bowl and whip until lightly whipped speed 3.5, watching carefully through hole in mixing bowl lid to avoid overwhipping. Remove butterfly whisk. Transfer into a bowl and set aside.

Place remaining 50 g cream into mixing bowl and heat 2 min/60°C/speed 2.

Add reserved white chocolate and melt 30 sec/60°C/speed 2 or until smooth.

Add reserved gelatine and melt 40 sec/60°C/speed 2 or until smooth. Set aside to cool for 5 minutes.

Transfer cooled mixture into bowl with reserved whipped cream and stir gently, until just combined. Pour over set dark chocolate layer. Place back into refrigerator for a minimum of 2 hours or preferably overnight to set.

Run a sharp knife around the edge of cake tin to release cake, then carefully transfer onto a serving plate. Dust with cocoa powder just before slicing and serving.