With only eight ingredients, this many-layered cake makes an impressive centerpiece to conclude any dinner party -- and it’s both gluten-free and dairy-free. Created for Passover but suitable for any special occasion, the yellow cake layers use almond flour, potato starch and whipped eggs for a soft, delicate crumb. To keep the dessert dairy-free, the chocolate filling is made using water and chocolate, a technique perfected by the father of molecular gastronomy, Hervé This. Combining hot water, sugar and chocolate, then stirring them over a cold surface emulsifies them into a light, mousse-like consistency; the result is reminiscent of ganache without the heaviness of cream. For best results, use high-quality chocolate, and avoid chocolate chips, which often contain additional ingredients that might interfere with the emulsion process. Fresh raspberries are sprinkled throughout the layers for a touch of brightness in each bite.

News Source : https://www.oregonlive.com/nytcooking/2026/03/774296693-gluten-free-layer-cake-with-chocolate-and-raspberries.html