This cake is simple, dark and moist. By using ground almonds as a replacement of flour this recipe is totally gluten free. The ground almonds also help give it a more dense texture and nutty flavor. You can find ground almonds in most of your supermarkets in the baking section.
In terms of flavor this recipe is very versatile, you can swap plain dark chocolate for dark chocolate orange which works a treat. You can also experiment with different nuts (hazelnuts especially!), or try adding a splash of Amaretto to the mix. Basically you can make it your own, which is why I love this recipe.
This cake goes best warm with some raspberries and clotted cream, oh and a cup of coffee in the morning because cake for breakfast is totally acceptable (I promise).
As per usual I went overboard with the photography, but if you want the recipe then keep scrolling down and you’ll find it below.
If you’re new to gluten-free baking then don’t be intimidated as this cake is very simple and whether you’re gluten intolerant or not, this cake is divine so give it a go either way! Go go!
200g dark chocolate (preferably 70-80%)
125g unsalted butter (room tempertaure)
125g caster sugar
200g ground almonds
50g pistachios (no shell)
1 teaspoon vanilla paste
Method to this chocolate madness:
1. Turn the oven to 180C/Gas 4/350F.
2. Melt the chocolate in either a thick based pot over the heat, or in a bowl on top of a pot of boiling water. Once the chocolate has melted place it to one side. In a separate bowl whisk the butter, sugar and vanilla paste together until pale.
3. Separate all 4 eggs into two bowls and whisk the egg yolks into the butter mixture. Once you have added the whisked yolks into the butter mixture, slowly pour in the melted chocolate and whisk again. Once fully mixed add the ground almonds to the chocolate mixture and place to once side.
4. Now whisk up the egg whites until soft peaks form, then fold the eggs whites into the rest of the chocolate mixture (this should loosen the chocolate mixture up so don’t worry).
5. After lightly folding the egg whites into the mixture, transfer into a greased tin. Roughly chop up half the pistachios and leave the rest whole. Sprinkle over all the pistachios on top of the cake tin and then transfer into the oven and bake for about 20 minutes. Check with a knife after about 15 minutes in the middle, there should be some moisture left on the knife as its a moist cake, so don’t be afraid to take the cake out even if some moisture is left on the knife.
6. After about 20 minutes, or once the knife is left with a little moist, take the cake out of the oven and leave to cool down. I suggest having a warm slice with some raspberries and clotted cream.
Enjoy, and don’t forget sharing is caring!
© Amelia Hallsworth – Photography, Coffee, Food & Recipes 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amelia Hallsworth – Photography, Coffee, Food & Recipes with appropriate and specific direction to the original content.