ultra-moist gluten-free chocolate cake
Cuisine: American
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • 1 ½ teaspoon instant coffee powder
  • ¼ cup boiling water
  • 200g butter or margarine
  • 240g dark chocolate, chopped
  • 2 tablespoons cocoa powder
  • 4 eggs, separated
  • 1 cup granulated sugar
  • 2 cups ground almonds
Instructions
  1. Preheat oven to 350°F/180°C and line the bottom of a spring form pan with baking paper. Grease the bottom and the sides of the pan and set aside.
  2. In a small bowl, combine the instant coffee powder and boiling water.
  3. In a small saucepan, melt the butter, dark chocolate, cocoa powder and instant coffee mix, stirring constantly so that it doesn't burn. When entirely melted, set the saucepan aside to cool.
  4. In a large mixing bowl, beat egg whites for 5 to 7 minutes until soft peaks form. In another large mixing bowl, cream the egg yolks with the sugar until thick, about 5 minutes. Add the almond meal and melted chocolate mixture and stir to combine with a spatula. Delicately fold in the egg whites until well combined.
  5. Pour the batter into the prepared pan. Bake for 40 to 45 minutes until a toothpick inserted in the middle of the cake comes out clean.
  6. Let cool in pan. Move to a serving plate when entirely cooled down.
Notes
RECIPE SLIGHTLY ADAPTED FROM: Taste's Flourless Chocolate Cake
OPTIONAL: Dust cocoa powder or powdered sugar over the cake before serving
Recipe by Savormania at http://www.savormania.com/en/ultra-moist-gluten-free-chocolate-cake/