Gluten-Free Almond Chocolate Cake
 
Preparation time
Cooking time
Total time
 
Gluten-Free Almond and Chocolate Cake this cake is delicious, a winner amongst gluten-free friends and loved equally by non-gluten-free friends. This could be your next go-to chocolate cake recipe.
Marissa:
Recipe type: Cakes
Cuisine: British
Servings: 8
Ingredients
  • 4 organic eggs, at room temperature
  • 170g 70% chocolate, coarsely chopped
  • 170g unsalted butter, cut into small pieces
  • 1 cup ground almonds, press down to compact
  • 150 grams granulated caster/white sugar
  • 1 teaspoon pure vanilla extract
  • ΒΌ teaspoon salt
Method
  1. Preheat the oven to 180 degrees C.
  2. Grease a 20cm x 8cm springform round tin or two 15cm springform Victoria sponge cake tins and line with baking paper. One can be frozen for future use.
  3. Microwave chocolate and butter melting option:
  4. Melt the butter and the chocolate in the microwave.
  5. Be careful not to overcook the chocolate. If it looks like it has seized keep stirring it will come back.
  6. Stovetop chocolate and butter melting option:
  7. Stove Top Method
  8. In a double boiler constantly stir until melted.
  9. Set the chocolate bowl aside and place it on a cooling rack while you prepare the cake batter. You need the chocolate to cool slightly so it doesn't cook the eggs when they are added to the cake.
  10. Separate the eggs, adding the egg whites to your beaters bowl.
  11. Beat the whites first, until stiff peaks, remove from the mixing bowl and set aside.
  12. You can use the same mixing bowl for the egg yolks (never the other way around though, the yolks will not allow the egg whites to stiffen).
  13. Beat the egg yolks and sugar together, until the yolks are pale and almost tripled in volume, add the vanilla essence and the salt and beat again until incorporated.
  14. Gently fold the ground almonds into the egg yolk mixture.
  15. Add a tablespoon of the beaten egg whites to the yolk mixture to slacken the chocolate almond mixture.
  16. Then fold in the egg whites until just mixed, you should still see a little egg white in the cake batter.
  17. Pour the mixture, it will be very loose, into the prepared tin(s).
  18. Bake a whole cake for 40 minutes (or until a toothpick comes out clean) and the two Victoria sponge tins will take about 20-25 minutes to cook or until a toothpick inserted comes out clean.
  19. Cool on a cooling rack and enjoy warm or cold.
Tips
The cake can be kept in the tin, wrapped and placed in the freezer.
Remove 2-6 hours before needed depending on your ambient temperature. Or defrost in your fridge overnight
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/gluten-free-almond-chocolate-cake/