Seriously Rich Chocolate Cake!

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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)

85g sugar

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!


One thought on “Seriously Rich Chocolate Cake!

  1. Pingback: Dining Out? Let Me Help With That | Wendy House

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