This Italian flourless chocolate cake is made from just 5 ingredients, and is one of those cakes that is always popular - with gluten-eating and gluten-free people alike. It is a special cake to have with a cup of coffee, or serve for dessert with cream or ice cream and fresh berries.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 125 g unsalted butter
- 125 g dark chocolate at least 70% cocoa
- 125 g white sugar
- 125 g almond meal (ground almonds)
- 3 eggs size large, seperated
- GF icing sugar for dusting, optional
Method
- Preheat the oven to 160˚C fan / 180℃ / 320˚F convection / 356 ℉.
- Line a 20cm/8 inch round tin with baking paper.
- Melt the butter with the chocolate in a ban marie/double boiler (a bowl set over a pan of barely simmering water, the bowl shouldn't touch the water).
- Once melted, take the bowl off the heat and leave to cool slightly.
- In a large mixing bowl whisk the egg whites with 1 tablespoon of the sugar until stiff.
- In another bowl, with the same whisk (no need to wash it after whisking the egg whites), whisk the egg yolks with the rest of the sugar until pale and fluffy.
- Carefully mix the almond meal / ground almonds and cooled melted chocolate mixture into the egg yolks, then fold in the egg whites.
- Spoon into the prepared tin and bake in the oven for 35-40 minutes, until a skewer inserted in the centre comes out only with a few crumbs attached.
- Cool completely in the tin before turning out and dusting with gluten-free icing sugar.
- Will keep in an airtight container at room temperature for up to 3-4 days.
Private Notes
Tried this recipe?
Let us know how it was!IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 125 g unsalted butter
- 125 g dark chocolate at least 70% cocoa
- 125 g white sugar
- 125 g almond meal (ground almonds)
- 3 eggs size large, seperated
- GF icing sugar for dusting, optional
Method
- Preheat the oven to 160˚C fan / 180℃ / 320˚F convection / 356 ℉.
- Line a 20cm/8 inch round tin with baking paper.
- Melt the butter with the chocolate in a ban marie/double boiler (a bowl set over a pan of barely simmering water, the bowl shouldn't touch the water).
- Once melted, take the bowl off the heat and leave to cool slightly.
- In a large mixing bowl whisk the egg whites with 1 tablespoon of the sugar until stiff.
- In another bowl, with the same whisk (no need to wash it after whisking the egg whites), whisk the egg yolks with the rest of the sugar until pale and fluffy.
- Carefully mix the almond meal / ground almonds and cooled melted chocolate mixture into the egg yolks, then fold in the egg whites.
- Spoon into the prepared tin and bake in the oven for 35-40 minutes, until a skewer inserted in the centre comes out only with a few crumbs attached.
- Cool completely in the tin before turning out and dusting with gluten-free icing sugar.
- Will keep in an airtight container at room temperature for up to 3-4 days.
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