ultra-moist gluten-free chocolate cake |
Cuisine: American
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- 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
- 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.
- In a small bowl, combine the instant coffee powder and boiling water.
- 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.
- 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.
- 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.
- Let cool in pan. Move to a serving plate when entirely cooled down.
Recipe by Savormania at http://www.savormania.com/en/ultra-moist-gluten-free-chocolate-cake/
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