Chocolate Flourless Almond Cake
Course: Cake, DesertsDifficulty: HardServings
8
servingsCalories per serving
430
kcalThis is a moist and very delicious chocolate flourless almond cake.
If you are celiac or gluten intolerant – or know someone who is – and you are wanting a chocolaty dessert, this gluten-free cake recipe is perfect.
Some of you may be asking…. what is gluten? That is a great question!
Gluten is a protein that is found many grains such as: wheat, rye, spelt, barley and others. Some people cannot digest this protein and therefore are gluten intolerant – i.e. Celiac. Although one can be gluten intolerant – like my husband – and not be Celiac. Gluten helps breads – and other baked goods – have the wonderful chewy texture that you probably love. Bread high in gluten will rise well and be quite light in texture. Gluten provides many additional important qualities to bread. For example, gluten keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked. In addition, since gluten firms up when it is cooked, it helps your bread maintain its beautiful rounded shape.
The good new – of you cannot have gluten – is that not all grains contain gluten. There are grains that do not have any, for example: rice, corn, buckwheat, millet, amaranth, quinoa, and teff. If you are gluten intolerant, you may eat those grains as well as use their flours.
So the great news about this chocolate flourless cake recipe is that it is not only delicious and moist, but also that it does not contain any gluten.
If you are celiac or gluten intolerant – or know someone who is – and you are wanting a chocolaty dessert, this gluten-free cake recipe is perfect.
Some of you may be asking…. what is gluten? That is a great question!
Gluten is a protein that is found many grains such as: wheat, rye, spelt, barley and others. Some people cannot digest this protein and therefore are gluten intolerant – i.e. Celiac. Although one can be gluten intolerant – like my husband – and not be Celiac. Gluten helps breads – and other baked goods – have the wonderful chewy texture that you probably love. Bread high in gluten will rise well and be quite light in texture. Gluten provides many additional important qualities to bread. For example, gluten keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked. In addition, since gluten firms up when it is cooked, it helps your bread maintain its beautiful rounded shape.
The good new – of you cannot have gluten – is that not all grains contain gluten. There are grains that do not have any, for example: rice, corn, buckwheat, millet, amaranth, quinoa, and teff. If you are gluten intolerant, you may eat those grains as well as use their flours.
So the great news about this chocolate flourless cake recipe is that it is not only delicious and moist, but also that it does not contain any gluten.
Ingredients
- Biscuits
6 egg whites (about 1 cup)
Sugar 125 g (4.5 oz 1/2 cup)
Almond flour 200 g (7 oz 1 cup)
- Cream
Milk 500 ml (2 cups)
Sugar 200 g (7 oz 1 cup)
2 eggs
Corn starch (3 tbsp)
Chocolate 200 g
Directions
- Biscuits
- Beat the egg whites with a mixer until getting a beer-type foam, then gradually add sugar while continuing to mix the substance, you should get a dense glossy foam that holds its shape well (you need to beat the egg whites for about 10 minutes)
- Then add the almond flour and mix gently with a spatula.
- Preheat the oven to 220 C° (440 F). The resulting dough must be divided into 3 parts (to create 3 layers). If you have three forms, you can bake them together at once, or alternately. Each biscuit will bake for about 30 minutes, they will be ready when they turn golden on top.
- Cream
- Whisk eggs and starch with a little milk
- In a saucepan, mix the rest of the milk with sugar and chocolate and put on the stove. Bring mixture to a boil over medium heat and remove immediately.
- Add the chocolate milk mixture to the eggs and quickly mix with a whisk
- Return the mixture to the saucepan and bring to a boil again, stirring constantly.
- The cream is almost ready. Put it in a container and cover with cling film. Cool completely
- When the cream has cooled, start assembling the cake, put the first layer on a plate and spread it well with cream, do the same with the following layers, then cover the entire surface of the top layer with the rest of the cream. If you want the cake to be perfectly formed, assemble it in a cake ring. Leave the cake overnight to soak and stabilize.
- Cake can be decorated with almond petals, or whatever you like.
