Gluten-free fudgy chocolate cake with toasted almonds
This flourless, fudgy chocolate cake is a great gluten-free and grown-up teatime treat.
You’ll enjoy a wonderful lightness in this cake from the beaten egg whites. Going flourless in this chocolate cake also means it’s the perfect treat to rustle up for gluten-free friends without compromising on flavour.
It might sound too good to be true, but chocolate (especially dark chocolate) actually has plenty of health benefits. It’s rich in flavanols, which are natural antioxidants. Antioxidants help to fight cell damage in your body, working to reduce inflammation and signs of ageing too. It also contains vital minerals including potassium, iron, magnesium and copper. We recommend opting for a bar with a minimum of 70% cocoa solids to get the most out of your treat.
Almonds are also a tasty addition to this gluten-free chocolate cake. Especially when toasted, they provide a delicious nuttiness to complement the rich chocolate. Even better, they’re also a great source of healthy fats that help us to feel fuller for longer and support our heart health too. Almonds are also rich in magnesium and vitamin E, which keep our skin plump and supple.
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- 175g dark chocolate (80%)
- 50g milk chocolate
- 225g butter
- 1 tbsp almond essence
- 6 large organic eggs, separated
- 225g golden caster sugar
- 85g cocoa powder
- 70g flaked almonds, toasted
- Icing sugar to serve
- Sea salt
- Put a tray of just boiled water in the oven to create steam and heat the oven to 180°C/350°F/gas mark 4. Line and grease an 18cm cake tin.
- Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, making sure the water doesn’t touch the bowl. Add the almond essence, stir and leave to cool
- Whisk the egg whites until soft peaks form
- Beat the sugar and yolks together until pale. This should take five to eight minutes. Sift in the cocoa and a pinch of salt, then fold together.
- Stir in the melted butter and chocolate, then carefully fold in the egg whites.
- Pour into the tin, sprinkle the almonds on top and bake for about half an hour until a skewer comes out clean.
- Leave the cake to cool completely on a wire rack, then serve with a dusting of icing sugar if you like.