Gluten Free Chocolate Cake
15th February 2015
GLUTEN FREE CHOCOLATE CAKE
I am gluten intolerant so this cake is right up my street! This cake is fairly quick and simple to make for afternoon tea or a dinner party. My daughter couldn't believe her eyes eating a slither as a special teatime treat!
Adapted from 'Kitchen' by Nigella Lawson
Ingredients:
150g dark chocolate chopped
100g ground almonds
150g soft unsalted butter
6 eggs
200g caster sugar
200g caster sugar
1/2tsp cinnamon
4tbsp cocoa powder sifted
zest and juice of 1 lime
Method:
Preheat the oven to 180 degrees and line the base of your 1 x 23 springform cake tin with baking parchment. Make sure to butter the sides as well.
Preheat the oven to 180 degrees and line the base of your 1 x 23 springform cake tin with baking parchment. Make sure to butter the sides as well.
Melt the chocolate and butter together over a pan of simmering water or in the microwave. Set aside to cool slightly.
Beat the eggs and sugar together (either by hand, a free-standing mixer or hand held electric model)
Mix the ground almonds and cocoa powder into the egg and sugar mixture followed by the slightly cooled chocolate and butter. Carefully fold in the zest and juice of a lime.
Pour this mixture into your prepared cake tin and cook for 40-45 minutes. The cake should be firm on top, but have a slight wobble underneath.
Once cooked remove from oven and sit the cake on a wire rack to cool. After 5 minutes or so drape a clean damp tea cloth over the cake to prevent a too crusty surface from forming.
Once completely cooled remove from tin and peel pack parchment.
Beat the eggs and sugar together (either by hand, a free-standing mixer or hand held electric model)
Mix the ground almonds and cocoa powder into the egg and sugar mixture followed by the slightly cooled chocolate and butter. Carefully fold in the zest and juice of a lime.
Pour this mixture into your prepared cake tin and cook for 40-45 minutes. The cake should be firm on top, but have a slight wobble underneath.
Once cooked remove from oven and sit the cake on a wire rack to cool. After 5 minutes or so drape a clean damp tea cloth over the cake to prevent a too crusty surface from forming.
Once completely cooled remove from tin and peel pack parchment.
Total time (prep & cooking): 1 hour.
Suitable for: Gluten free.
Other meal ideas: Dust with icing sugar/serve with cream and fruit of your choice (I used blueberries).
Other meal ideas: Dust with icing sugar/serve with cream and fruit of your choice (I used blueberries).
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3 comments
This is one of my favourites!
ReplyDeleteIt's a winner!
ReplyDeleteI agree
ReplyDelete