Recipe: Gluten-free chocolate cake

By Jan Bilton

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Flowers make a pretty and fresh garnish. Photo/Thinkstock
Flowers make a pretty and fresh garnish. Photo/Thinkstock

I used an all-purpose gluten-free flour.


175g butter

3/4 cup caster sugar

3 large eggs, separated

200g dark chocolate, grated

1/2 cup ground almonds

1 cup gluten-free flour

1 tsp baking powder

1/4 cup dark cocoa powder

2/3 cup milk

Chocolate Topping:

50g butter, softened

1 cup sifted icing sugar

50g dark chocolate, chopped and melted


Set oven to 180C. Lightly grease and line the base of a 5-cup, non-stick ring pan, about 21cm in diameter.

Beat butter and caster sugar, until creamy. Add egg yolks one at a time, beating well after each addition.

Fold in chocolate and ground almonds.

Sift flour, baking powder and cocoa. Fold into butter mixture alternately with milk.

In a clean bowl, whip egg whites until soft peaks form. Stir 3-4 tablespoons into batter then gently fold in remaining egg whites. Spoon into prepared pan.

Bake for 40-45 minutes, until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes then turn out on to a wire rack.

To prepare the topping, beat butter and icing sugar, until creamy. Beat in melted chocolate. Stir well. Spread over cake.

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