Thank you Annabel Langbein for coming up with this amazing Gluten Free Chocolate cake! It is definitely a cake that I would make (and eat!) over and over again. I was so excited that it came out soooo perfectly as it was my first attempt at gluten free baking.
- 250g best-quality dark chocolate, chopped
- 2 tbsp brandy
- 2 tbsp strong, hot black coffee
- 200g butter, chopped
- 1 cup caster sugar
- 1 tsp vanilla extract
- 1 Â¾ cups ground almonds
- 6 eggs, separated
- Preheat oven to 170Â°C.
- Line the base and sides of a 23cm-diameter springform cake tin with baking paper.
- Combine chocolate, brandy and coffee in a large bowl over a pot of boiling water, stirring as the chocolate melts.
- Add butter, sugar and vanilla and stir until butter has melted.
- Remove from heat and stir in ground almonds.
- Lightly beat egg yolks and stir into the chocolate mixture.
- Place egg whites in a large, clean bowl and beat to firm peaks. Stir a big spoonful of beaten egg white into the chocolate mixture to loosen it, then fold in the rest of the egg whites.
- Spoon into prepared tin and bake until risen and set (about 55 minutes). The cake will still be a little gooey in the centre. It may look a little cracked as it develops a crust and can be quite fragile, but this is normal.
- Cool completely in the tin, then transfer to a serving plate and serve with lashings of whipped cream!
TIP: Annabel says that this cake will keep for a week in an air tight container and it also freezes well!