Gluten Free Chocolate Cake

Ah Gluten Free Chocolate Cake.. Is there anything as decadant that is this easy to whip up?


I call Almond Meal a flour. It is flour. It's a powder made from grinding an ingredient. If you can have coconut flour, you can have almond flour. Nevertheless, this Gluten Free Chocolate Cake tastes better for its inclusion (although you can avoid it altogether if you wish), and because the mainstream media calls it a meal and not a flour, we can call this a flourless cake and in that headline, it's gluten free status is confirmed.

This one I made yesterday, and I haven't attempted one for quite a while. Time hasn't been super kind to this recipe. It was one of my mum's staple "drop dead" desserts, and it was a famed birthday invitee throughout my youth because of my sisters Celiac ailment and the fact that it's difficult to go wrong mixing chocolate, sugar and butter. I originally came across this recipe in a 17 year old Womens Weekly Recipe collection, and tweaked it a touch to give it a personal taste. Dark Brown Sugar is used to add a deep caramel undertone, Rum is used to tint it a nice boozy shade and I added an egg, just because I like density in both women and cakes.

Important things before you start: Bake this for around 50 minutes, I had mine in for 53 minutes and it came out perfectly. You want to cool the cake in its pan, and it will sink slightly as it cools. The top should be crusty (not day old bread crusty, but firm to the touch).

Gluten Free Chocolate Cake

100g Dark Chocolate (70%)
100g unsalted butter
2 tsp Rum essence
2/3 cup Dark Brown Sugar
2/3 cup Almond meal
1 tbs instant coffee
2 tbs boiling water
3 eggs, separated
Icing sugar mixture, for dusting

1.  Pre-heat oven to 180 degrees Celsius (160 fan forced) and grease and line a 20cm round cake tin
2.Combine the chocolate and the butter in a large, heatproof glass or ceramic bowl. Set it over a pot of simmering water, and, without letting the bowl touch the water, stir continuously until the ingredients have entirely melted and there are no lumps.
2. Combine the coffee and the boiling water, and stir
3. Add the rum, sugar, almonds and coffee mixture to the chocolate and butter, and stir until completely combined.
4. Add the yolks to the mixture one by one, beating or stirring well after each inclusion to ensure they are well mixed
5. Beat the egg whites in a clean bowl until soft peaks form
6. Carefully fold half the egg whites in to the chocolate mixture. When nicely incorporated, fold in the other half.
7. Bake in the oven for 50 minutes. The cake will be done with a skewer comes out with moist crumbs on it, and the top is firm enough to press on without breaking through or bruising.
8. Cool the cake in the cake tin, you don't need to use a wire rack.
9. Dust the top with the icing sugar mixture. 

I served it with ice cream and whipped cream, but you could easily make a mousse and double down on the chocolate-ness.

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