Rich Gluten-Free Chocolate Cakes

This recipe uses ground almonds in place of flour, resulting in a decadent and rich treat.

Difficulty:👍👍👍👍

Cost: ££££

Serves 12 people


225g dark chocolate
1 large egg
4 large eggs, separated
175g caster sugar
110g ground almonds
1 level tbsp finely groundcoffee

  1. Preheat the oven to 180°C. Line a 12-cake muffin tin with paper cases.
  2. Break the chocolate into squares and melt in a large heatproof bowl either in a microwave or set over a medium-sized pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Be careful not to overheat the chocolate or it will turn grainy.
  3. While the chocolate is melting, put the whole egg and the separated egg yolks and sugar in another large bowl. Beat with an electric hand whisk until thick and creamy.
  4. With a large metal spoon, quickly stir the melted chocolate into the egg yolk/sugar mixture, along with the almonds and coffee, until well mixed.
  5. In a clean large bowl, and using clean whisk, beat the separated egg whites until stiff, but not dry.
  6. Using a large metal spoon, fold 1 heaped tablespoon of the egg whites into the chocolate mixture to loosen it. Quickly and carefully fold in the rest, using a figure of eight motion, until just combined.
  7. Carefully pour the mixture into the muffin cases.
  8. Bake for about 20 mins. The cakes are ready when well-risen, with a nicely set crust, and when a fork or metal skewer inserted into the middle comes out clean.

Method

  1. Preheat the oven to 180°C. Line a 12-cake muffin tin with paper cases.
  2. Break the chocolate into squares and melt in a large heatproof bowl either in a microwave or set over a medium-sized pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Be careful not to overheat the chocolate or it will turn grainy.
  3. While the chocolate is melting, put the whole egg and the separated egg yolks and sugar in another large bowl. Beat with an electric hand whisk until thick and creamy.
  4. With a large metal spoon, quickly stir the melted chocolate into the egg yolk/sugar mixture, along with the almonds and coffee, until well mixed.
  5. In a clean large bowl, and using clean whisk, beat the separated egg whites until stiff, but not dry.
  6. Using a large metal spoon, fold 1 heaped tablespoon of the egg whites into the chocolate mixture to loosen it. Quickly and carefully fold in the rest, using a figure of eight motion, until just combined.
  7. Carefully pour the mixture into the muffin cases.
  8. Bake for about 20 mins. The cakes are ready when well-risen, with a nicely set crust, and when a fork or metal skewer inserted into the middle comes out clean.

Ingredients

225g dark chocolate
1 large egg
4 large eggs, separated
175g caster sugar
110g ground almonds
1 level tbsp finely groundcoffee


Use good quality dark chocolate for best results. It can be melted in a bowl in a microwave rather than over a pan of boiling water, although it should be done gradually or it will burn.

A hand whisk is useful for beating the eggs

Share this:

You may also be interested in: