Another weekend, another baking frenzy. In the spirit of Easter, we decided to bake up a storm, with one of the best ingredients of all time. CHOCOLATE!
This is our grown up version of going crazy on Easter chocolate, although that didn’t stop us from eating our weight in Easter eggs too!
As much as this is a gluten free chocolate cake recipe, we found it super easy to make, and everyone can enjoy it. The cake itself is really rich and moist, but still light and fluffy.
Give it a try yourself, we’d love to see comments below on how you went.
Scroll down for the full recipe.
Gluten Free Chocolate Cake
200g Dark Chocolate (at least 70%)
2 tablespoons Cacao Powder
2 cups Ground Almonds
1 cup Caster Sugar
200g Unsalted Butter
1/4 cup Boiling Water
4 60g Eggs
Sifted Cacao Powder
Strawberries / Raspberries
- Preheat your oven to 180°C and grease and line with baking paper, a 22cm round spring-form cake tin.
- Prepare your chocolate by chopping into small cubes.
- In a saucepan, put butter, chocolate, cacao powder, and hot water. Gently stir over a low heat until all the ingredients are melted and emulsified.
- Separate your eggs, and mix egg yolks with the castor sugar, using a handheld mixer, for 5 minutes or until thick.
- In another bowl, whisk the egg whites until you get soft peaks.
- Add the melted chocolate and ground almonds to the egg yolk mixture. Mix together until combined.
- Fold your beaten egg whites into the chocolate mixture, adding a little at a time.
- Once blended, you will need to gently pour this mix into your prepared and greased cake tin.
- Put into your oven on a middle shelf for 40 to 45 minutes. Once cake is cool, you can remove from the cake tin and put onto your serving tray. Add some sifted cocoa powder to the top, or eat with whipped cream and berries.