I found this cake in many Israeli baking groups, and I don't know the origin. Moms in this groups recommend this cake as an alternative in birthday parties when one of the kids allergic to gluten. The cake can be dairy free as well, if you use plant base heavy cream and margarine instead of the butter. This cake is so yummy, light and easy to make, that everybody can enjoy it, not only people with allergies.
For the cake:
1 small package chocolate instant pudding - 110gr.
6 separated eggs at room temperature.
6 tablespoons sugar
For the vanilla frosting:
1 package vanilla instant pudding 3.4 oz/96 gr.
1 cup heavy cream.
¾ cup whole milk.
For the chocolate glaze:
100 gr dark chocolate.
1 stick butter - 4 oz/113gr.
1 tablespoon brandy.
Make the cake:
Preheat the oven to 350°f/180°c.
Spray rectangular baking pan in oil
In the mixer bowl whisk the egg whites till nice and foamy, add the sugar gradually till you get soft to medium peaks.
On low speed add the egg yolks one by one, till each one blend well into the mixture.
Finally add the chocolate pudding till combined.
Pour the batter into the baking pan and bake for about 15 min, till inserted toothpick, comes out with crumbs (prefered) or clean (too baked).
Cool completely and put in the fridge.
Make the vanilla frosting
In the mixer bowl combine all the ingredients and mix till you get stiff peaks. Make sure to stop and scrap the bowl, half way through, to make sure the pudding powder didn't stick to the bowl.
Make the chocolate glaze:
In a saucepan combine all the ingredients and stir until completely melted.
Let it cool down a bit.
Assemble the cake
Take the cooled cake out of the fridge and cover with the vanilla frosting.
Place in the fridge for at least 2 hours to stabilize.
Pour the look-warm chocolate glaze over the vanilla frosting.
Put back in the fridge for 30-60 min.