Chocolatey, fudgey, decadent and yet no dairy or gluten!
This cake uses ground almonds instead of flour and has no added fats. I did worry this would make it dry but it certainly isn’t. It’s dark, and gooey. Don’t expect a light cake either as this cake is deliciously dense and very rich.
For a first bake I’m impressed with this cake and so wanted to share it with you. The icing adds a great touch and improves the look – as the top did crack – but actually taste wise, I don’t think you need it.
This cake would be a great pudding for your guests this Easter weekend and everyone can enjoy it!
For the cake:
265g dark chocolate
215g caster sugar
6 medium eggs, 5 separated
1 tsp instant coffee granules dissolved in 1 tsp of hot water
150g ground almonds
For the icing:
110g dark chocolate
50g vegan margarine
1 tbsp golden syrup
2 tbsps apricot jam
- Preheat your oven to 170C and line a 9 inch deep cake pan with baking parchment
- Melt the chocolate in a bowl over hot water – ensuring the water doesn’t touch the bottom of the bowl. Once melted, leave to cool slightly whilst you continue with the rest of the cake
- Mix together one egg with the 5 egg yolks (reserving the whites in a separate bowl) and the sugar. Mix with an electric hand mixer until the mixture is thick and light in colour
- Add the coffee, chocolate and ground almonds to the egg and sugar mixture and fold together
- Using your electric hand mixer on a high speed, whisk the egg whites until they are stiff and fluffy
- Add a couple of tablespoons of the egg whites to the chocolate mixture and mix to slacken it slightly – this will make it easier to fold in the remaining egg whites
- Taking a few tablespoons at a time, add the egg whites to the chocolate mixture and gently fold in being careful not to knock any of the air out
- Once fully combined, pour the mixture in to your prepared tin
- Bake for 50-55 minutes. Check it after 40 minutes as you may need to add a foil top to the pan to stop the top from burning. Check the cake is cooked by putting a skewer through the cake and seeing if it comes out clean.
- Leave the cake to cool for 10 minutes in the tin and then remove from the tin and leave to fully cool on a wire rack.
- Once cooled, warm the jam and using a baking brush, spread this the top and sides of the cake.
- Over a pan of hot water, melt together the chocolate, syrup and vegan spread. Once melted, leave to cool slightly before pouring over your cake. Use a palette knife to smooth the chocolate and encourage it drip down and cover the sides of your cake. Use your palette knife to ensure the cake is fully covered.
- Leave to set before you eat the cake
The dancing baker x