Gluten free chocolate cake Recipe

This gooey gluten-free chocolate cake is everything you want and more, the almonds make it gorgeously nutty.

Having a gluten-free diet certainly doesn’t mean you have to miss out on all the fun! This cake is just as delicious as a glutinous version. Although there are lots of great gluten-free flours available on the market, ground almonds also make a great substitution. Want to go gluten-free? Find out everything you need to know about going gluten-free

In this cake the ground almonds mean the texture is different than if we had baked with flour. It’s likely to fall in the centre rather than creating a perfect mound. But, don’t dismay, we think this gives the cake more yum appeal. Using ground almonds is certainly a boost for the flavour, there’s are delicious nutty notes in this gluten-free chocolate cake.

Before spreading over the chocolate ganache we slather this cake with warmed apricot jam, much like in a famous Austrian cake the Sacher, the apricot jam and rich dark chocolate are a match made in heaven. Although the flavour of the apricot is subtle it elevates the flavour of the chocolate, making it even more delicious and chocolaty somehow. A true chocoholics dream.

Baking free from recipes doesn't have to be difficult. We have curated our favourite free from bakes just for you.

If you want more beautiful gluten-free recipes, try our selection of the best gluten-free recipes.

Ingredients

• 4 eggs, separated
• 200g unsalted butter, softened
• 225g caster sugar
• 150g ground almonds
• 1tsp gluten-free baking powder
• 175g dark chocolate, meltedFor the decoration:
• 125ml single cream
• 125g dark chocolate, broken into pieces, plus a couple of extra squares for decoration
• 1tbsp apricot jam

You will need:

• Tall, 20cm cake tin, lined

Method

1. Heat the oven to 190C/Gas 5. Whisk the egg whites to stiff peaks. Mix together the butter and sugar until soft, then add the egg yolks, ground almonds and baking powder. Fold in a third of the melted chocolate followed by a third of the egg white; repeat until the mixtures are used up. Transfer the mixture into the lined tin and cook for 1 hr. Allow to cool in the tin for 20 mins then transfer to a cooling rack.
2. For the decoration, heat the cream in a small pan until steaming, pour over the chocolate pieces and mix until the chocolate has melted. Transfer the mixture into a cool bowl and set aside for about 10 mins, then whisk until thick.
3. Once the cake has cooled, warm the apricot jam and brush over the top and sideof the cake. Spread over the chocolate cream and grate the reserved chocolate on top.