Most of my desserts tend to contain flour; in fact, I rarely ever bake without it unless it is Passover. But with several of our friends being allergic or intolerant to gluten, I’ve started testing all sorts of recipes to make my desserts just as decadent and delicious without containing one spec of flour or gluten. I’ve experimented with flans, pavlovas and macaroons, but this time around I was just craving chocolate cake. One of the gooey, moist and perfectly sweet types. During Passover I tend to replace flour with matsa meal (which I don’t particularly like, except when it’s used to make this apple walnut cake) or ground almonds, also known as almond flour. High in protein and low in carbs, ground almonds are not only great substitutes for flour but also provide many more nutritional benefits. It can be used for pretty much all types of baking, except for making bread, and is really what makes this chocolate cake so moist.
I had first stumbled upon this recipe on Taste during Passover when I was looking for a Passover-friendly chocolate cake. I had bookmarked it but completely forgot about it, since I was too busy making apple walnut or orange cakes instead. I found the recipe again a couple of weeks ago when I was going through all my bookmarks, and decided to give it a shot.
The bulk of the cake is made out of butter (or margarine) slowly melted in a saucepan with dark chocolate, but it also contains a hint of coffee. I tend to only include 1 ½ teaspoons of instant coffee powder, but feel free to increase the amount if you want an even stronger flavor. I’ve never tried making this recipe with milk chocolate, but I’m sure it would work well too. I tend to use dark chocolate chips because it is so much easier to melt. If you only have dark chocolate by all means use it, but make sure to break it into small pieces so that it melts quicker with the butter.
The result is so unbelievable, not-too-chocolatey and gooey, that it has replaced all chocolate cake recipes I’ve always made before. And it’s gluten-free so my intolerant and allergic friends are even happier than I am. Who wants a slice?
- 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.
OPTIONAL: Dust cocoa powder or powdered sugar over the cake before serving
How did your gluten-free chocolate cake come out? Share photos of your recipe on Instagram by tagging #savormania