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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
To serve (optional)
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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