|265 g g||dark chocolate dark chocolate|
|200 g g||icing sugar icing sugar|
|150 g g||ground almonds ground almonds|
|3 tbsp tbsp||cherry jam cherry jam|
|1 tbsp tbsp|| cherry liqueur
|110 ml ml||double cream double cream|
|110 g g|| dark chocolate
(plus extra for grating)
Gluten-free chocolate and cherry cake
This gluten-free cake recipe uses ground almonds as a flour substitute, resulting in a surprisingly moist, sweet sponge. For a decadent finish, the chocolate cake is topped with cherry jam and chocolate cream.
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 21cm loose-bottomed cake tin and line the bottom with baking paper.
- Place a bowl over a pan of barely simmering water and add the chocolate. Allow to melt gently until smooth, then set aside to cool slightly.
- Meanwhile, separate 5 of the eggs and whisk the egg whites until stiff. In a separate bowl, mix the egg yolks with the sugar and remaining egg. Beat together until pale and thoroughly combined.
- Whisk the ground almonds into the egg yolk mixture and stir through the melted chocolate. Once fully incorporated, carefully fold in the stiffened egg whites - the mixture will be stiff at this point, so it’s best to add the egg whites in 4 stages, whisking in the first quarter then gently folding in the remaining egg white bit by bit to keep as much air in as possible.
- Pour the mixture into the prepared tin and bake for 50 minutes, until a crust forms on top and the cake begins to pull away from the sides of the tin.
- Remove from the oven and allow to cool in the tin for 10 minutes, then turn the cake out onto a wire rack with a bowl or plate set underneath.
- Peel the baking paper off the cake and, if using, pour over the cherry liqueur. Set the cake aside and leave to cool while you prepare the topping.
- For the topping, melt the chocolate and cream together in a bowl over simmering water, stirring occasionally until glossy and smooth. Once melted and combined, remove the bowl from the pan and allow the mixture to cool slightly.
- Spread a layer of jam over the cake, then pour the chocolate and cream mixture generously over the top and smooth round the edges using a palette knife.
- Once the topping has nearly set completely, grate over a little extra chocolate to decorate.