A deliciously moist and fudgy gluten-free chocolate cake perfect for any springtime occasion.
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BETH’S GLUTEN-FREE CHOCOLATE CAKE RECIPE
*PRINT RECIPE HERE* https://bit.ly/3N1Qrxf
7 ounces (200g) of Dark Chocolate 70% Cocoa (Lindt is my favorite brand for this. https://amzn.to/3wp6eQP)
1 cup (227g) of unsalted butter
4 eggs, separated
1 cup (200g) sugar
1 tsp (5ml) vanilla extract
1 Tbsp (15ml) Orange Zest
1 1/2 cups (144g) Almond Flour/Almond Meal
1 tsp (5ml) baking powder
1/2 tsp (2.5ml) salt
Powdered sugar for garnishing
Orange peel strips
2 cups (474g) heavy cream
2 Tbsp (14g) powdered sugar
1 tsp (5ml) Vanilla Extract
Preheat oven to 350F (175C)
In a medium-sized pot melt the butter and the chocolate together over a low flame. Set aside and allow to cool.
In an electric mixer beat together the egg yolks and the sugar until pale yellow and ribbony. Then add the cooled chocolate, vanilla extract and orange zest. Beat to combine. Transfer this mixture to a large bowl and set it aside.
In a medium-sized bowl sift together the almond flour, baking powder, and salt. Add the dry ingredients to the chocolate mixture, whisking until combined. It will be thick and pasty.
In a clean mixing bowl, whip the egg whites until soft peaks form. Then fold the egg whites, a third at a time, into the chocolate mixture, lightening the mixture each time more whites are added, until a light, mousse-like texture is achieved.
Spray at 9″ (23cm) cheesecake pan with baking spray, distribute well with a pastry brush. NOTE: If you are making this dessert for someone with Celiac disease be sure to not use a baking spray that contains flour. Alternatively, you can also grease the pan with coconut oil or butter.
Pour the cake batter into the pan, and smooth out with a spatula.
Bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool completely. Then run a small knife around the perimeter to loosen, then release the spring.
Loosen the cake from the cheesecake pan base with a large metal spatula to slide it off onto a cake stand. Garnish with powdered sugar and small strips of orange zest. Serve with whipped cream on the side.
To make the whipped cream: combine the heavy cream, vanilla, and powdered sugar in a bowl, whip with an electric mixer on high until soft peaks form. Keep the whipped cream refrigerated until ready to serve.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.