For some reason I just can't seem to get the motivation to post on my blog. I'm still baking but because life is so busy and at times chaotic, blogging is the last thing I feel like doing. However one of the things I love about this blog is that I have a record of some great recipes that I use all the time. This is one of those recipes I don't want to forget about so here it is! As I have said over and over Annabel Langbein is one of my favourite cooks. This recipe is so easy and so satisfyingly good! Yesterday was Dons birthday and as she is gluten free, this was the cake Harry and I chose to make for her. We served it with the most delicious and incomparable Lewis Road Creamery Cream and strawberries (imported as they are out of season here). This cake is rich and dessert like so it really helped having the strawberries to cut through the richness of the cake. Apparently it lasts for ages....I'm taking some to ballet tonight to share the love so I don't think it will last for too long here.
Gluten free Chocolate Cake
- 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
- 1¾ cups ground almonds
- 6 eggs, separated
Preheat oven to 170°C. Line the base and sides of a 23cm-diameter springform cake tin with baking paper (I just greased the sides and lined the base).
Combine chocolate, brandy and coffee in a pot over a low-medium heat and stir until the chocolate has melted. 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. Garnish with chocolate shavings, if using. It will keep in an airtight container for more than a week and also freezes well.
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| Harry's cake decoration with strawberries making up a love heart |
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| Harry and Mama with his thoughtful present to her |
