I’ve had this recipe for years, before gluten-free was trendy and back when we just called it a flourless cake. It’s a really great recipe for anyone who wants to try their hand at gluten-free.
When I bake gluten-free, I won’t compromise on taste, and this chocolate cake tastes better than any of the wheat flour ones I bake.
Give it a try and let me know what you think.
100g almond flour
150g butter
200g dark chocolate
150g castor sugar
5 eggs, separated
5ml vanilla extract
3ml salt
Preheat oven to 180ºC and grease a 20cm round cake tin.
In a medium saucepan over low heat, melt butter, chocolate and sugar.
Mix the melted chocolate with the almonds, salt and vanilla extract.
Beat in egg yolks, one at a time.
Whisk egg whites until stiff with an electric beater.
Mix a third of the egg white into the almond mixture and then fold in the remaining egg white.
Pour batter into a prepared tin.
Bake for 30 minutes until a tester comes out clean.
Allow cake to cool in the tin completely.
Serve with fruit and ice-cream or on its own with a cup of coffee.
- 100g almond flour
- 150g butter
- 200g dark chocolate
- 150g castor sugar
- 5 eggs, separated
- 5ml vanilla extract
- 3ml salt
- Preheat oven to 180ºC and grease a 20cm round cake tin.
- In a medium saucepan over low heat, melt butter, chocolate and sugar.
- Mix the melted chocolate with the almonds, salt and vanilla extract.
- Beat in egg yolks, one at a time.
- Whisk egg whites until stiff with an electric beater.
- Mix a third of the egg white into the almond mixture and then fold in the remaining egg white.
- Pour batter into a prepared tin.
- Bake for 30 minutes until a tester comes out clean.
- Allow cake to cool in the tin completely.
- Serve with fruit and ice-cream or on its own with a cup of coffee.
