Gluten-Free Chocolate Cake

Since my son was diagnosed with coeliac disease it’s been an epiphany to discover recipes like this one, which mean dietary restrictions don’t necessitate a life of deprivation. But even if you’re not on a gluten-free diet you’ll love this cake. It’s just good-quality chocolate (ideally at least 70 percent cocoa solids) held together with eggs, sugar and almonds. It ends up with a crust on top, which may crack a little – this isn’t a mistake, it’s part of the charm.

This recipe is from ESSENTIAL Volume Two: Sweet Treats for Every Occasion

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Gluten-Free Chocolate Cake
250g / 8 oz dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped
2 tbsp brandy
2 tbsp strong, hot black coffee
200g / 6½ oz butter, chopped
1 cup caster sugar / superfine sugar
1 tsp vanilla extract
1¾ cups ground almonds
6 eggs, separated
To serve (optional) 

chocolate shavings, cut with a vegetable peeler
cocoa, to dust
chocolate sauce
vanilla ice cream

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/glutenfree-chocolate-cake/793/

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Cook time:: ready in 1 hour, 15 mins
Serves:: 10 - 12

250g / 8 oz dark chocolate (I use Whittaker's 72% Cocoa
Dark Ghana), chopped
2 tbsp brandy
2 tbsp strong, hot black coffee
200g / 6½ oz butter, chopped
1 cup caster sugar / superfine sugar
1 tsp vanilla extract
1¾ cups ground almonds
6 eggs, separated

To serve (optional)

chocolate shavings, cut with a vegetable peeler

cocoa, to dust
chocolate sauce
vanilla ice cream

Preheat oven to 170°C fanbake. Line the base and sides of a 23cm springform cake tin with baking paper.

Combine chocolate, coffee and brandy, if using, in a large bowl and melt over a pot of simmering water, or in short bursts in the microwave, stirring until chocolate is melted. Add butter, sugar and vanilla and stir until butter has melted. Remove from heat and stir in ground almonds. Lightly beat egg yolks and stir into the chocolate mixture.

Place egg whites in a large, clean bowl or electric mixer and whisk until firm peaks form. Stir a big spoonful of beaten egg white into the chocolate mixture to loosen it, then fold in the rest of the egg whites. Spoon into prepared tin and bake until risen and set (40-50 minutes). The cake will still be a little gooey in the centre. It may look a little cracked as it develops a crust, and can be quite fragile, but this is normal.

Cool completely in the tin, then dust with cocoa if desired. To serve as a dessert, serve with chocolate sauce and vanilla ice cream. It will keep in an airtight container for more than a week and also freezes well.

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35 comments

I am baking a birthday cake for 15 people. I am going to get a successful result if I make 1 1/2 times the recipe in a 23cm tin? Thanks

Jogas February 18, 2019

RASPBERRY COULIS 2 cups frozen raspberries, let then unfrost. strain it so you won't get the seeds, add 1/3 cups of powdered sugar. and mix it all well!!!! :)

sharone March 24, 2018

Dear Annabel, yesterday I saw you on TV. You prepared this chocolate cake with raspberry sauce. Unfortunately I didn't catch the recipe for sauce from raspberry and I can't to find it among your recipes. May I ask your for this recipe? Thank you

EveCZ February 08, 2018

Hi Mego, I usually use a springform tin - so remove the base, place a piece of baking paper on top then close the rim over the paper. Then line the sides with a strip of paper. Hope this makes sense!

Annabel Langbein December 07, 2017

Annabella, I am a dummy, when you say line bottom and side if rin, one piece of paper or a circle and a strip?

Mego November 16, 2017

"I love this recipe! Excellent taste" This is a really beneficial for everyone. "THANKS for sharing very good cake recipe". http://www.cakengifts.in/cake-delivery-in-maharani-bagh-delhi

CakenGifts.in May 17, 2017

Hi Tara, The egg white needs to be gently folded in so they do not lose too much air. It does need to be completely folded in - with no white streaks. The cake is a dense, pudding like cake rather than a sponge. Hope this helps!

Annabel Langbein December 22, 2016

I have just made this cake and it smells delicious! The only disappointment is that it didn't rise so I have a bit of a flat cake. When folding in the egg white should it be completely mixed into the batter or should the white be left as fluffy bits in the mixture? Not sure if this was the reason it didn't rise but I wasn't quite clear on this step. Thanks heaps.

Taran September 21, 2016

What you have created here is sensational Annabel - i made one on Monday for my wife's birthday which we celebrated tonight. I left it in the cupboard with a tea towel over it, served it up tonight at Mexico restaurant and gosh it was delicious! Even one of our friends on the low FODMAP diet was able to enjoy a good slice of it. What a pleasure to be able to share that goodness. Cheers

Michael McCormack May 11, 2016

Hi Pam, You cannot save or upload the recipes from the website - although you can print them or find them in Annabel's books. This cake is from Simple Pleasure. Happy baking!