Chocolate & Almond Cake

A wonderful gluten free chocolate & almond cake that is easy to make and delicious...

This has to be one of the BEST chocolate cakes out there and it's also gluten free. Eaten cold it's sublime (and I don't usually use adjectives like that!), but when slightly warmed it's like eating a chocolate soufflè which is even better than sublime - it's heavenly!!! Better still, it's also very simple to make which is just as well because I'm no Cordon Bleu cook like my sister, who passed the recipe onto me.
Chocolate & Almond Cake (gluten free)
Oven:              180C / 160C fan / gas 4
Equipment:     20cm spring-release or loose bottom cake tin lined with baking paper
Bake Time:      Approx. 50 minutes
Ingredients:
200g dark cooking chocolate broken into small chunks
200g unsalted butter, chopped into small pieces
3 eggs
175g golden caster sugar
100g mascarpone or soft cheese
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder
Cocoa powder and/or icing sugar to decorate 
Method
Step 1
Turn on the oven and line the base of the cake tin.
Step 2
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, or in the microwave in 10 second bursts.  Stir, then leave to cool slightly.
Step 3
In a second bowl, tip the eggs and sugar and beat with an electric whisk for 4 – 5 minutes, or until thick and creamy.  Add the mascarpone or soft cheese and the vanilla extract and continue to beat until everything is combined.  Lightly fold in the cooled melted chocolate mixture.  Then fold in the almonds.  Sift over the cocoa powder and a small pinch of salt and fold in to combine all ingredients.
Step 4
Tip the cake mixture into the prepared tin.  Put the tin on a baking tray and bake for approx. 40 minutes by which time the cake should have risen and slightly cracked on top.  Do the wobble test (shake the tin).  If the mixture is still wobbly continue baking for another 10 minutes.  Each oven is different, so you need to use best judgement.  The cake may deflate a bit as it cools.
Step 5
Serve warm as a chocolate pudding or leave to cool completely and enjoy as a cake – it stays deliciously moist. 
Step 6
Dust with cocoa powder or icing sugar before serving.  (I used both).
Alison Koetser, 04/10/2023 09:55:08

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