Flowers make a pretty and fresh garnish for this gluten-free chocolate cake.
Cake mix
175 g | Butter |
¾ cup | Caster sugar |
3 | Eggs, large, separated |
200 g | Dark chocolate, grated (Main) |
½ cup | Ground almonds |
1 cup | Gluten-free flour |
1 tsp | Baking powder |
¼ cup | Dark chocolate cocoa |
⅔ cup | Milk |
Chocolate topping
50 g | Butter, softened |
1 cup | Icing sugar, sifted, (use gluten-free variety) |
50 g | Dark chocolate, chopped and melted |
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Directions
- 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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