This easy gluten-free chocolate cake is moist, light, and delicious. It’s a recipe from my friend Cheryl Ho that is a regular favorite. In 2018, our family was confronted with Celiac disease! One of my daughters was diagnosed with this autoimmune disease, and it changed the way we looked at food. We could no longer eat whatever we wanted. I’ve devoted a page on my blog to sharing information about the disease.
Editors note: Read more about Wilma Kleger, A Swiss -Italian Cook in Asia.
Ingredients
- •Baking spray or vegetable oil, for greasing pan
- •250 grams (8 ounces) unsalted butter, at room temperature
- •250 grams (1 cup) granulated sugar
- •250 grams (1 cup) ground almonds
- •6 eggs, separated
- •250 grams (2.5 cups) grated* semisweet chocolate
- •Confectioners' sugar, for dusting
*To grate chocolate by hand, use a coarse grater like when grating a potato.
Preparation
- Preheat oven to 200°C (400°F). Spray or oil a 20 cm (8 inch) cake pan, and set aside.
Using an electric mixer, beat the butter with the sugar until soft. Add the ground almonds, egg yolks, and grated chocolate. Beat the egg whites until stiff but not dry, and gently fold into the dough.
Scrape batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Allow to cool completely, and turn onto a cake platter. Decorate with a dusting of confectioners’ sugar.