Monday, June 09, 2008

gluten-free rich chocolate cake

Just finished making this as a birthday cake for Mr. ebb and thought I would share it with you. It's gluten free since the flour is replaced with ground almonds.

9oz plain chocolate
6oz butter or marg
4oz caster (fine) sugar)
7oz ground almonds
4 eggs, separated
5 tbsp apricot conserve

Preheat oven to 350F/180C/gas 4
Grease and line an 8½ inch cake tin (spring form if poss).
Melt 6oz of the chocolate.
Cream 4oz of the butter with the sugar until light and fluffy, then combine with the ground almonds, egg yolks and melted chocolate.
Whisk egg whites until stiff and fold into the chocolate mixture. Pour into the tin and bake for 50-55 minutes until firm to the touch.
Leave for a few minutes in the tin then turn out onto a wire rack to cool.
Coat top of cake with apricot conserve.
Melt remaining butter and chocolate together. Beat smooth and coat top of cake, allowing mixture to run down the sides.

Bon appetit!
ebb and flo by pomo mama design click to shop pomo mama design online!