Gluten-Free Sticky Chocolate Cake
My sister-in-law follows a gluten free diet which means twice a year (her birthday and Christmas – she must suffer shop bought rations for any other family gatherings!) I’m on the look out for tasty wheat free cake recipes. I originally stumbled across this Hugh Fearnley-Whittingstall recipe which uses 50g plain flour and 50g ground almonds but replaced it with 100g ground hazelnuts, thus making it completely gluten free and completely delicious.
It’s a really sticky, fudgy, deeply chocolately cake which is perfect for serving as a pudding with crème fraiche.
For a 20cm spring form tin you’ll need:
250g Dark Chocolate
4 Medium Eggs, separated
100g Caster Sugar
100g Soft Light Brown Sugar
100g Ground Hazelnuts
Preheat your oven to 170C.
Melt the chocolate and butter together. You can do this in a number of ways – a ban marie on your stove, on the back of your Aga cooker (remembering to put a tea towel between your saucepan and the enamel) or if you’re the proud owner of a Wolf range cooker you can melt them in the saucepan straight over the gas flames. They are so controllable you can have them barely licking the sides emitting a ridiculously gentle heat that will ensure your chocolate wont burn.
Whisk the egg yolks and sugar together. Stir in the melted chocolate and then add the ground almonds.
In a separate bowl whisk the egg whites to firm peaks and fold in your chocolate mix.
Bake for 45 minutes or until set but slightly wobbly. The original HFW recipe cooks for 30 minutes but whether its due to the changes I’ve made (the lack of flour and I use a bigger cake tin) or just a fluke when I cook this, it’s never enough. My advice with this cake is to keep an eye on it! Cool for 10-15 minutes before releasing from the tin.
Back to Recipes