Earlier this week I celebrated my birthday, and what better way than with chocolate cake. However I am sensitive to wheat gluten so I made one of my favourite gluten free chocolate cakes.
The better quality chocolate we use, the better tasting cake we create. When cooking with chocolate use a really good quality cooking chocolate.
Gluten Free Chocolate Cake
300g plain chocolate (175g for the cake and 125g for the topping)
175g butter or margarine (125g for the cake and 25g for the topping)
75g sugar
250g almond meal
1 tsp vanilla essence
4 eggs, separated
pinch salt
5 tablespoons raspberry jam
Line a 22cm round cake time with baking parchment. Melt 175g of the plain chocolate in a bowl which is placed over a saucepan of simmering water. When all the chocolate is melted, take it off the bowl and put it in a warm place.
Put the egg whites in a bowl and add the pinch of salt, whisking the eggs until they are stiff.
In a separate bowl cream the butter and sugar until it is light and fluffy. Add the egg yolks and vanilla essence and beat until they are mixed in well. Add the melted chocolate and almond meal and mix (not beat) the ingredients until they are mixed very well. Fold in the egg whites.
Place the mixture into the cake tin and bake for 55 - 60 minutes, gas mark 3-4, 160C-180C or until it is cooked in the middle. Remove from the oven and allow to cool on a wire baking rack.
For the topping warm the jam in a pan by putting it in a bowl over a small pan of simmering water. When the jam is warm and slightly thinner, spread it over the top of the cake and allow this to cool.
Melt the remaining chocolate and butter in a pan over simnmering water and mix together. Spread the melted mixture over the cold jam. (The jam must be totally cooled before adding the chocolate).
- whipped cream
- raspberry jam
- whipped cream and raspberry jam
- chocolate butter icing
warmest wishes
Sarah
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