Gluten Free Chocolate Cake

This cake uses ground almonds to replace the flour usually found in cakes. Be careful when preparing the almonds in a food processor because electric machines bring out the oil in nuts. Whizz a handful at a time.

Ingredients

175g (6oz) dark chocolate, chopped
10 eggs, separated
175g (6oz) caster sugar
350g (12oz) finely ground almonds

preparation method
Melt chocolate; set aside.
Beat egg yolks until thick and lemon coloured. Gradually beat in sugar. Blend in chocolate and almonds.
Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 25cm tubed cake tin.
Bake at 180 degrees C (gas mark 4) for 1 hour, or until cake springs back when lightly touched. Remove from oven, turn it upside down on a cooling rack and cool for about 40 minutes before removing from tin.

This recipe is lovely and gluten free! I have made the cake for my niece.

Gluten Free Chocolate Brownies

Ingredients

75g/3oz Butter
100g/4oz GF Dark Chocolate
175g/6oz Caster Sugar
2 Large Eggs, beaten
1/2 teasp Vanilla Extract (check ingredients label)
75g/3oz Rice Flour
1 teasp GF Baking Powder
A pinch of Salt
50g/2oz Walnuts, chopped

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 28cm/11 inch square shallow baking tin.

2. Break the chocolate into pieces and place in a heatproof bowl together with the butter. Stand over a pan of boiling water and stir to melt.

3. In another bowl, mix together the eggs, sugar and vanilla essence and blend well then gradually beat in the chocolate mixture.

4. Sift together the flour, salt and baking powder. Mix the walnuts with the flour mixture then using a tablespoon, stir the flour and walnuts into the egg mixture.

5. Pour into the prepared tin and bake in the centre of the oven for 30 minutes, or until cooked. Cool in the tin, then cut into portions.