A dense, moist chocolate cake which keeps well. It’s a great cake to make for a celebration, or a dessert for a dinner party, or just because it tastes amazing. It’s naturally gluten free and is delicious eaten chilled.
Gluten free chocolate cake
Ingredients:
For the cake:
- 200g dark chocolate, chopped
- 150g butter, cubed
- 6 eggs, separated
- 75g caster sugar
- 200g ground hazelnuts
To finish the cake
- 3 tbsp double cream
- 50g dark chocolate
- Fresh raspberries
Method:
1) Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm/8″ round springform cake tin. Line base and side with baking paper.
2) Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.
3) Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.
4) Place egg whites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of egg whites into chocolate mixture. Gently fold remaining egg white through chocolate mixture.
5) Pour mixture into prepared pan. Bake for 45 minutes or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
6) Make Chocolate icing: Place chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Decorate with fresh raspberries
Tags: gluten free, gluten free baking, gluten free birthday cake, gluten free birthday cake recipe, gluten free cake, gluten free cakes, gluten free chocolate, gluten free chocolate cake, gluten free food, gluten free puddings, gluten free recipe, gluten free recipes
Canada
Russia
Greece
Spain
Mexico
Brazil
Argentina