Gluten Free Decadent Chocolate Cake
When I first saw Kirsten Tibbal's Chocolate recipe book, I knew I had to take a look!
Not your typical health food recipes, but loaded with inspiration. I couldn't go past sharing some of her gluten free recipes (with permission) with you.
Now, they're certainly for indulging, and they're definitely not sugar free, but I've added in in some less refined alternatives to try depending on what you prefer to use for your treats.
This simple, rich and luscious cake is perfect served as a decadent afternoon tea or as a dessert with some fresh berries and drizzled coconut cream. Enjoy!!
DECADENT CHOCOLATE CAKE
- 260 g (91/4 oz) almond meal
- 115 g (4 oz) icing (confectioners’) sugar (grind up date sugar or coconut sugar to a fine texture instead)
- 120 g (41/4 oz) caster (superfine) sugar (grind up date sugar or coconut sugar to a fine texture instead)
- 120 g (41/4 oz/about 2) whole eggs
- 320 g (111/4 oz/about 16) egg yolks (Save the extra whites for making meringues, marshmallows, banana pancakes, or whatever else you'd like!)
- 100 ml (31/2 fl oz) vegetable oil (extra light olive oil or coconut oil works too)
- pinch of salt
- 80 g (23/4 oz/3/4 cup) Dutch-process cocoa powder, sifted (cocoa or raw cacao works)
- pinch of baking powder, sifted
- 140 g (5 oz) unsalted butter
- 180 g (61/2 oz) good-quality dark chocolate, coarsely chopped (use organic if possible)
- Preheat the oven to 160°C (315°F). Prepare a 22 cm (81/2 inch) cake ring or tin (see page 16).
- Put the almond meal and both sugars in the bowl of an electric mixer with a paddle attachment and beat well on low speed to combine.
- Gradually add the whole eggs and egg yolks, mixing well after each addition.
- Slowly add the vegetable oil in a constant drizzle, followed by the salt, regularly scraping down the side of the bowl.
- Using a spatula, gently fold in the sifted cocoa powder and baking powder until just combined.
- Melt the butter and chocolate together in a double boiler or in a bowl in the microwave.
- Add the butter and chocolate mixture to the cake batter and mix together by hand until well combined.
- Pour the mixture into the prepared cake tin and hollow out the centre slightly (about 1 cm/1/2 inch deep) with a spoon.
- Bake for 50–55 minutes.
- To test if it is ready, insert a metal skewer or small knife in the centre of the cake – it should come out a little bit sticky just in the centre.
CHOCOLATE GANACHE TOPPING
- 110 g (33/4 oz) good-quality dark chocolate, coarsely chopped
- 80 ml (21/2 fl oz/1⁄3 cup) cream (35% fat) (use the top half of refrigerated coconut cream instead)
- 10 ml (1/4 fl oz/2 teaspoons orange liqueur (optional)
- To make the chocolate ganache topping, put the chocolate in a bowl.
- Put the cream in a saucepan over medium heat and bring to the boil.
- Pour the hot cream over the chocolate, whisking by hand until combined and the chocolate has melted.
- Add the orange liqueur and continue whisking until combined.
- Small block of milk chocolate (use dark chocolate instead)
- Lavender flowers
To prepare the garnish, using a large knife or vegetable peeler, scrape chocolate shavings from the chocolate block and set aside. Pick the very centre of the lavender flower for decorating.
- To assemble the cake, unmould the chocolate cake once cool and remove the baking paper.
- Spread the chocolate ganache on top with a palette knife.
- Place the individual chocolate shavings around the edge of the top of the cake and place the lavender flowers on top of the shavings.
- This cake is best stored covered in plastic wrap at room temperature for up to 5 days.
Images and recipes from Chocolate by Kirsten Tibballs (Murdoch Books) Photography by Greg Elms RRP $49.99 available now in all good bookstores and online.