Today I’m bringing you a seriously delicious chocolate cake. Its flourless which is great for us gluten intolerant types. What it might lack in gluten, it makes up for in flavour. This recipe holds a dear place in my heart as it was first made for me by my lovely boyfriend on our first valentines day! It’s ultra delicious warm with a dollop of thick clotted cream or scoop of ice cream. You can make this into a loaf cake or into cupcakes – which ever takes your fancy!
Here’s how you make it!
What you’ll need:
140g high percentage good-quality chocolate (70% or more is best)
100g butter, cubed
140g ground almonds
6 eggs – you’ll need to separate the yolk and white.
Optional – 1 measure of Cointreau
How you make it:
1 – Preheat the oven to Gas Mark 3/170/150c. Grease your tin if you’re making a loaf cake or line your muffin tin with cake cases.
2 – Put the butter into a heatproof bowl with the chocolate. Melt over a pan of boiling water, without the water touching the bottom of the bowl.
3 – In a separate bowl, stir in the ground almonds, egg yolks and the Cointreau if you’ve decided to use it.
4 – Whisk up the egg whites with a pinch of salt. Gradually add the sugar a spoonful at a time. Whisk until the eggs form stiff peaks.
5 – Add the chocolate to the ground almonds and mix. Gradually add the egg whites a spoonful at a time. Whisk until there are no traces of white.
6 – Add to the tin and bake for 30-35 mins until firm to the touch.
7 – Remove from the oven and allow to cool. The top might crack slightly, but this doesn’t matter!
Best served warm with a dollop of cream/ice cream. Also great cool. Will keep in the fridge for a good five days!
This cake really is lovely and one of my signature cakes! Let us know if you make this and how you found it! More gluten-free recipes to come!
Abi – Tweet Me!