Everything you’ll need to make this gluten-free chocolate cake
  • 6 eggs
  • 180g fine granulated sugar
  • 300g chocolate (60% cocoa)
  • 250g softened butter (room temperature)
  • 350g ground almonds (almond flour)
  • 1 tsp vanilla extract
  • 1 pinch salt
  • A bit of butter for the pan
  • A bit cocoa powder or parchment paper

Instruction

  1. Finely chop the chocolate.
  2. Melt the chocolate in a bain-marie and set aside.
  3. Separate the eggs into two bowls.
  4. Preheat the convection oven to 160°C (320°F).
  5. Butter a springform pan (23 or 25 cm), dust with cocoa, or line the bottom with parchment paper.
  6. In a very clean mixer bowl with clean tools, add the egg whites and beat on medium-high for about 3-4 minutes until thickened.
  7. Gradually add half the sugar, continuing to beat for another 2 minutes, until the meringue becomes glossy and satin-like.
  8. Transfer the meringue to a bowl and set aside.
  9. In the mixer bowl, beat the softened butter until light and fluffy.
  10. Gradually add the remaining sugar, beating for 4-5 minutes until a creamy texture forms and the sugar dissolves.
  11. Add the egg yolks one by one, along with the vanilla and salt.
  12. Once incorporated, add the ground almonds and melted chocolate, stirring to combine.
  13. Gently fold the meringue into the chocolate mixture with a spatula, taking care not to deflate the meringue.
  14. Pour the batter into the prepared pan and bake on the middle rack for about 45 minutes, until the center is set.
  15. Remove from the oven and let the cake cool completely for 1 hour.
  16. Serve the chocolate cake plain with a dusting of powdered sugar or topped with chocolate ganache or buttercream.

Enjoy!

Source: Argiro Barbarigou