It’s cake baking time again folks but this time it’s for a very special friend who is gluten intolerant, well not so much intolerant (or trend following) but seriously and very uncomfortably allergic.
Rather than look up a specifically designated ‘gluten free’ recipe, I want to do something that came from a normal book, that wouldn’t have to fight against the ‘special diet’ stigma and that was just yummy in its own right. So I turned to my trusty women’s weekly cook book and sure enough, I found the below recipe for an awesome chocolate and almond cake – beautiful and nutty… Just like my friend 🙂
Oh and word to the wise- just because it’s gluten free, it’s definitely not calorie free! Mmmm chocolatey goodness……
160g dark chocolate
160g unsalted butter
5 eggs separated
3/4 cup caster sugar
1 cup almond meal
2/3 cup flaked almonds + extra for decorating
35g dark chocolate chopped coarsely
125g dark chocolate
1/3 cup thickened cream
1. preheat oven to 180 degrees. Spray and line a 22cm cake tin.
2. Melt the 160g chocolate and butter together (I used a microwave) and stir till smooth. Cool to room temp.
3. Beat egg yokes and sugar until thick and creamy. Fold in the chocolate mixture, almond meal, flaked almonds and chopped chocolate.
4. Beat egg whites until soft peaks form. Fold them into the chocolate mixture gently in two batches.
5. Pour mixture into pan and bake for 35 – 40 minutes.
6. Melt the last batch of dark chocolate and cream together to make the ganache. Once both the cake and ganache are cool, pour the ganache over the cake and spread it using a palette knife. Put in the fridge to set.
7. Toast the extra slivered almonds in a small pan on the stove. Sprinkle in an even layer on top of the cake.
I finished the whole thing off with some almond bark – whole almonds sprinkled on baking paper and covered in a light toffee.