Gluten free chocolate cake

Gluten free chocolate cake
Serves 8
So Moorish. You can use as a cake or dessert
Cook Time
40 min
Cook Time
40 min
  1. 200g Whitakers dark chocolate (50% or higher )
  2. 150g butter cut into cubes
  3. 3/4 cup sugar
  4. 1 tsp. vanilla extract
  5. 4 eggs separated and at room temp
  6. 1.25 cups ground almonds sifted
  7. 2 tbsp. sifted cocoa
  8. pinch salt
  9. Raspberry coulis and whipped cream to serve
  1. Preheat oven to 160 degrees fan bake
  2. Line the base and sides of 20cm round spring form baking pan with baking paper.
  3. Place chocolate and butter into a heatproof bowl over a pot of gently boiling water, stir until melted.
  4. Remove from heat and rapidly stir in the sugar, vanilla and beaten egg yolks. . NOTE: when adding in the eggs add slowly but beat all the time while adding.
  5. Fold in the ground almonds and cocoa.
  6. In a separate bowl whisk the egg whites and salt until stiff.
  7. Take a large spoonful of the whites and fold into the chocolate mixture to loosen. Carefully fold in the remaining egg whites.
  8. Spoon into the prepared pan.
  9. Cook in preheated oven for 40 minutes .(This is a perfect cooking time for my oven )
  10. This cake will be cooked when a skewer is inserted and come out slightly fudgy.
  11. Leave in the pan for 5 minutes then cool on a baking rack.
  12. Dust with icing sugar and serve with whipped cream and raspberry coulis,
  1. This cake has a soft centre and is so lovely served either as a cake or desert. Served with coulis and whipped is delicious. It stays moist for about days.
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