Gluten-free Chocolate Cake
Description
Cakes, to me, represent joy, and I love sharing that joy with family and friends. But sometimes, people have dietary restrictions due to beliefs or health concerns. That is why I always keep some recipes in my repertoire to bake for friends with nutritional constraints, so no one feels left out, and there is plenty of love to go around. This gluten-free chocolate cake is one such recipe. The cake is almost fudgy, and it tastes divine with a rich ganache frosting, flaked almonds, and candied orange peel.
Ingredients
Chocolate cake
Chocolate ganache
Method
Chocolate cake
- Preheat the oven to 350F.
- Grease a 9-inch springform cake tin, and line the bottom with parchment paper.
- Melt the chocolate in the microwave in 15-second intervals for about a minute. You can use a double-boiler to melt the chocolate, too. Next, stir the chocolate to ensure there are no lumps left.
- Add the eggs and sugar to a bowl and whisk till the mixture looks pale and thick and has doubled in volume.
- Next, add the almond flour, cubed butter, melted chocolate, vanilla, and salt to the bowl and mix until the batter comes together. Do not overmix, as it will knock the air out of the eggs.
- Pour into the prepared tin, and place on the middle rack of the oven.
- Bake for 40-45 minutes. I generally check the cake at the 40-minute mark. Insert a skewer into the middle of the cake. The cake is cooked if the skewer comes clean or with a few crumbs. If some wet batter is still on the skewer, place an aluminum foil sheet on the cake and cook for five more minutes.
- Once the cake is cooked, place it on a wire rack, and let it cool in the pan for 15-120 minutes.
- After 20 minutes, release the springform pan. Flip the cake on one plate first to remove the parchment paper at the base. Then flip it on your serving plate to frost it with the ganache frosting.
- Frost the cake with the prepared ganache and decorate with flaked almonds and chopped orange peel.
Chocolate ganache
- Add the cream to a microwave-safe bowl and microwave for 2 minutes.
- Add the chocolate chips to the hot cream, and mix till all the chocolate has melted and the mixture looks smooth.
- Add the golden syrup, mix well, and let it cool for 30-40 minutes. The ganache will thicken as it cools down.
gluten free chocolate cake, chocolate cake, chocolate almond torte, chocolate orange cake, chocolate orange torte, gluten free cake
