Wonderful Gluten-Free Chocolate Cake
Translated from Hebrew, the language of the original page.
This recipe first appeared on hila-hochman confiserie, in Hebrew. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Oren E on SeeMeCook
A wonderful gluten-free chocolate cake that is soft, chocolatey, and satisfying without being heavy. Perfect for Celiacs, those avoiding gluten, and for Passover.
- Time
- 1 hour 50 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Contains
- Tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chocolate Base
- 1 g
- 15 g
Eggs and Sugar
- 70 g
- 130 g
Dry Ingredients
Ganache (Optional)
Weights are estimates. Together, the ingredients weigh about 1.02 kg before cooking, which is about 130 g per serving.
Steps
Preheat your oven to 170°C (350 °F) (340°F (170 °C)) using the turbo (convection) setting.
Grease a 20 cm (8 inch) round cake pan with butter or oil.
In a small saucepan over low heat (or in a microwave-safe bowl), melt 100g dark chocolate, 150g butter, a pinch of salt, and a capful of cognac (or your chosen liqueur). Stir until smooth and unified, then set aside for a few minutes to cool slightly.
Add 4 egg yolks to the melted chocolate mixture and whisk until well combined.
In a separate bowl, whip 4 egg whites with 190g dark brown sugar for about 5-6 minutes until a thick, stable foam forms.
Gently fold the chocolate mixture into the whipped egg whites.
Sift 30g cocoa powder, 80g cornstarch (or potato starch), and 4g baking powder into a bowl. Add 120g ground almonds and mix well to ensure no lumps remain.
Gently fold the dry ingredients into the chocolate-egg mixture. The volume will decrease, but try to maintain as much airiness as possible.
Pour the batter into the prepared pan and bake for approximately 35 minutes. The cake is ready when a toothpick comes out dry in most parts but slightly moist/wet towards the center.
Remove the cake from the oven and let it cool in the pan for about 15 minutes before inverting it onto a serving plate.
To make the ganache, melt 60g dark chocolate with 70g heavy cream, being careful not to let it boil. Stir until smooth and pour over the cooled cake.
Let the cake stabilize in the refrigerator for at least an hour before serving. It can be served at room temperature or cold.
Notes
Baking times vary by pan: if using a bundt pan, loaf pan, or 22cm pan, check after 25 minutes. If using potato starch instead of cornstarch, the cake may bake faster (check at 28 minutes). For a cake you intend to slice and fill, bake for an extra 2 minutes until the center is fully set.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 540
- Protein
- 8 g
- Carbs
- 47 g
- Fat
- 35 g
- Fiber
- 4 g
Where the calories come from
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