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)
/ 160C fan / gas 4
spring-release or loose bottom cake tin lined with baking paper
Bake Time: Approx.
200g dark cooking chocolate
broken into small chunks
200g unsalted butter,
chopped into small pieces
175g golden caster
100g mascarpone or soft
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder
Cocoa powder and/or icing
sugar to decorate
Turn on the oven and line the base of the cake tin.
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
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.
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.
Serve warm as a chocolate pudding or leave to cool
completely and enjoy as a cake – it stays deliciously moist.
Dust with cocoa powder or icing sugar before
serving. (I used both).
Alison Koetser, 04/10/2023 09:55:08