Gluten Free Chocolate Cake

Gluten Free Chocolate Cake


DifficultyAdvancedMakes3 Servings

This gluten free chocolate cake recipe is a great recipe to elevate your baking skills as it brings a few different elements together. It’s a gluten free chocolate sponge, dipped in a chocolate hazelnut glaze, topped with a smooth milk chocolate chantilly – if that’s not decadent I don’t know what is!

It’s made with ground almonds instead of flour, which makes the cake so moist. 

The recipe actually makes a 9×9 inch cake, but I chill it once it has cooled then cut it into 3 long rectangles so you get 3 smaller gluten free cakes. You could switch it up and make a layer cake, just make sure you spread your cake batter evenly between your cake pans, and adjust the bake time. It would be delicious paired with chocolate cream cheese frosting, or a chocolate buttercream.

Watch the video and follow the step-by-step recipe to see how to make this decadent flourless chocolate cake.

Want more gluten free cake recipes? Check out my Chocolate Torte and Flourless Chocolate Orange Cake recipes.


 


 

Ingredients


For the Cake
 270 g Butter
 270 g Chocolate
 300 g Sugar
 300 g Ground Almonds
 90 g Cocoa Powder
 3 Large Eggs + 9 Yolks
 6 Large Egg Whites
 2 tbsp Sugar
For the Chantilly
 360 g Double Cream / Heavy Cream
 24 g Glucose
 240 g Milk Chocolate
For the Glaze
 600 g Dark Chocolate
 100 g Neutral Oil (i.e Groundnut)
 150 g Chopped Roasted Hazelnuts
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Method


Cake
1

In a bowl over a saucepan of simmering water, melt the chocolate and butter. Put it to one side.

2

In a separate bowl, whisk the eggs, yolks and sugar together to combine.

3

Add in the ground almonds and cocoa powder and whisk to combine.

4

Pour in the melted chocolate mixture.

5

In a stand mixer, whisk the egg whites with sugar until you have a medium stiff peak.

6

Fold the meringue mixture into the batter in 3 parts.

7

Pour the batter into a lined 9x9” tin and bake for around 60 minutes at 150C, or until a skewer comes out clean.

8

Let the cake cool, then wrap it in cling film and refrigerate.

9

Once cold, cut the cake into 3 rectangles (trim the edges so they are neat).

Chantilly
10

In a saucepan over a medium heat, heat cream and glucose until hot.

11

Add the chocolate to a separate bowl/jug and pour the mixture over the top of it.

12

Let it sit for 2 minutes, then blend it with a hand blender until smooth. Cover the surface with cling film and chill it for 4-5 hours or overnight.

Glaze
13

Melt all the ingredients together in a bowl over a saucepan of simmering water, then cool to 35C

Assembly
14

Making sure your cakes are cold, dip them in the glaze.

15

Add your chantilly to a piping bag (no need to whisk it) and pipe it onto the cake.

 

Ingredients

For the Cake
 270 g Butter
 270 g Chocolate
 300 g Sugar
 300 g Ground Almonds
 90 g Cocoa Powder
 3 Large Eggs + 9 Yolks
 6 Large Egg Whites
 2 tbsp Sugar
For the Chantilly
 360 g Double Cream / Heavy Cream
 24 g Glucose
 240 g Milk Chocolate
For the Glaze
 600 g Dark Chocolate
 100 g Neutral Oil (i.e Groundnut)
 150 g Chopped Roasted Hazelnuts
Shop the equipment

Directions

Cake
1

In a bowl over a saucepan of simmering water, melt the chocolate and butter. Put it to one side.

2

In a separate bowl, whisk the eggs, yolks and sugar together to combine.

3

Add in the ground almonds and cocoa powder and whisk to combine.

4

Pour in the melted chocolate mixture.

5

In a stand mixer, whisk the egg whites with sugar until you have a medium stiff peak.

6

Fold the meringue mixture into the batter in 3 parts.

7

Pour the batter into a lined 9x9” tin and bake for around 60 minutes at 150C, or until a skewer comes out clean.

8

Let the cake cool, then wrap it in cling film and refrigerate.

9

Once cold, cut the cake into 3 rectangles (trim the edges so they are neat).

Chantilly
10

In a saucepan over a medium heat, heat cream and glucose until hot.

11

Add the chocolate to a separate bowl/jug and pour the mixture over the top of it.

12

Let it sit for 2 minutes, then blend it with a hand blender until smooth. Cover the surface with cling film and chill it for 4-5 hours or overnight.

Glaze
13

Melt all the ingredients together in a bowl over a saucepan of simmering water, then cool to 35C

Assembly
14

Making sure your cakes are cold, dip them in the glaze.

15

Add your chantilly to a piping bag (no need to whisk it) and pipe it onto the cake.

Gluten Free Chocolate Cake