This gluten-free chocolate cake is so easy with a perfect texture, made from almond powder that can be replaced with hazelnuts. It is ideal for any occasion, a simple snack idea for children and the whole family.
An ideal everyday cake for chocolate addicts, which can be served with a scoop of vanilla ice cream or drizzled with a coulis of red fruits such as raspberries or strawberries.
This easy gluten-free chocolate cake is rich, dense, and melting, made in a 19cm pan and for a thinner cake, it can be baked in a 22cm pan. It can be served as is, sprinkled with cocoa, or topped with a chocolate ganache.
Good to know :
Whipping the egg whites to snow gives a light and airy texture.
The best way to get a chocolate-rich cake is to use both melted chocolate and cocoa.
The advantage of this kind of cake is that it keeps well for a few days in the refrigerator without it drying out too much. An ideal dessert to end a good weeknight meal or for any special occasion such as a birthday. It can also be used as a layer cake, in this case, it will suffice to double the number of ingredients and bake it in 2 molds. You can then garnish it with chocolate ganache or buttercream.
Ingredients
- 125 g ground almonds
- 125 g butter, cut into pieces
- 2 tbsp strong coffee
- 200 g dark chocolate
- 40 g cocoa
- 150 g sugar
- 5 white and yellow eggs separated
Instructions
- Preheat the oven to 180 C. Butter a 23 cm mold with removable bottom (I used a 19 cm mold).
- Place the almonds on a baking sheet and bake for 5 to 10 minutes or until the almonds are lightly golden. Let cool.
- Meanwhile, combine the butter, coffee, and chocolate in a heatproof bowl.
- Melt in a double boiler until you get an almost smooth texture. Add cocoa and mix with a spatula until smooth. Remove from the double boiler and add 100 g of sugar, the egg yolks, and the almonds. Mix well.
- Whip the egg whites until soft peaks form. Add remaining sugar (1 tablespoon at a time), beating constantly until thickened.
- Incorporate the egg whites into the melted chocolate (I incorporate a small amount to soften the chocolate and I add the rest delicately).
- Pour the mixture into the mold. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Let the cake cool completely before running a knife blade around the sides and placing it on a serving platter.