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