Gluten-free Shameless, flourless, moist & sticky chocolate cake
I’m filming lots of cake today. So even though Monday is not a traditional cake day I wanted to give you all a recipe to consider making on the weekend. It’s so darn good. And ridiculously easy to make also. Is there anyone you can make this cake for this weekend?
180g dark chocolate (at least 70% cocoa solids), grated
6 eggs, separated
130g caster sugar
130g ground almonds
150g dark chocolate (at least 70% cocoa solids),broken into pieces
300g butter, softened
225g icing sugar
25cm springform cake tin
Preheat the oven to 170 ° C (325 ° F), Gas Mark 3. Line the cake tin with greaseproof paper. Melt the butter in a medium pan over a gentle heat. Take off the heat, add the grated chocolate and leave to melt.
In a large bowl, whisk the egg yolks until they are doubled in size, then slowly add half of the caster sugar, whisking hard all the time. Once the mix is light and foamy, add the chocolate and fold in with a plastic spatula or metal spoon to combine.
Put the egg whites in a large bowl and whisk until they begin to turn opaque, then, while continuing to whisk gradually, add the remaining sugar. Fold the egg whites into the chocolate mix with a spatula or metal spoon, then carefully stir in the ground almonds.
Dollop the mixture into the prepared tin and bake on the middle shelf of the oven for 30–40 minutes, or until the cake is cooked but still a little gooey in the centre.
Meanwhile, to make the frosting, melt the chocolate in a heatproof bowl set over a pan of hot water, making sure the base of the bowl does not touch the water; or put the chocolate in a plastic bowl and melt in the microwave at 30-second intervals, stirring in between each one. Once the chocolate has melted, set it aside to cool a little.
Beat the butter and icing sugar together in a bowl until light and fluffy, then add the cooled but still molten chocolate and stir well. Set aside. Take the cake out of the oven and leave to cool completely in the tin. Once cold, turn the cake out on a serving plate. Don’t worry if the cake collapses a little in the middle. Now slather the chocolate frosting over the top and sides and serve immediately.
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