Gluten-free lovers, listen up! This sticky, flourless chocolate cake is what gluten-free dreams are made of. The recipe is so simple, you can whip this up in a jiffy and impress your guests or your other half for a special occasion, such as Valentine’s day.
My very special friend, Sorika, came to help me make this – we ate so much chocolate! We had so much fun decorating this lovely cake; there is no right or wrong way so get creative!
Start by pre-heating your oven to 170°C (325°F). Line a 25cm springform cake pan with greaseproof paper.
Melt the butter in a saucepan, remove from the heat and add the grated chocolate. Leave to cool.
Whisk the egg yolks and half of the castor sugar together until light. Add the chocolate butter mixture to the yolks and gently fold in – it creates these luscious marble swirls of chocolatey goodness!
Whisk the egg whites, the same way, adding the rest of the sugar. You’ll know it’s done when the egg whites have turned opaque and are forming soft peaks.
Gently fold the egg whites into the chocolate mixture along with the ground almonds and vanilla, and pour the batter into your prepared cake tin.
Bake for about about 30 mins – my oven temperature tends to be quite hot so I always reduce the baking time. I start checking at 20 mins in 3-4 minute intervals. once a toothpick comes out clean, you know it is ready 🙂 It will look something like this:
Start preparing the frosting whilst the cake is cooling. Melt the chocolate pieces and let it cool slightly. Cream the butter and icing sugar, then add the chocolate and vanilla. The frosting is rich and velvety – you probably won’t be able to resist a couple of taste tests 🙂
Once the cake has completely cooled, you can start decorating – this is definitely the fun part!
Add raspberries, strawberries or even some rose petals! You can really use any decoration you like.
Ta-Da! There you have it! Super easy, lovely and tasty!
FLOURLESS CHOCOLATE VALENTINE’S CAKE
165 g Butter
180 g Chocolate, grated (I used milk but dark chocolate will be lovely too)
6 Eggs, separated
130 g Castor sugar
130 g Ground almonds
5 ml Vanilla Extract
250 g Chocolate, broken into pieces
250 g Butter
225 g Icing Sugar
5 ml Vanilla Extract
- Preheat your oven to 170°C (325°F), line a 25cm springform cake pan with greaseproof paper.
- Melt the butter in a saucepan, over low heat. Remove from the heat and add the grated chocolate. Set aside and leave the chocolate to melt.
- In a large mixing bowl, whisk the egg yolks until they have doubled in size. Slowly add half of the castor sugar, whisking continuously. Once the mixture is light and airy, add the chocolate and butter mixture. Fold in with a spatula or metal spoon.
- Whisk the egg whites in a large bowl until they are opaque. Add the rest of the sugar and continue whisking.
- Fold the egg whites into the chocolate mixture then gently stir in the almonds and vanilla.
- Pour the mixture into your prepared pan and bake on the centre rack of your oven for approximately 30 minutes. Make sure to check the cake from about 20 minutes as your oven temperature might vary.
- Once baked, remove from the oven and let the cake cool completely in the pan.
- Melt the chocolate pieces in a heatproof bowl over a pan of hot water (Do not let the bowl touch the water). You can also do this in the microwave, check it every 30 seconds as chocolate can burn easily.
- Beat the butter and icing sugar together until light and fluffy
- Add the cooled, melted chocolate and the vanilla extract and fold in with a spatula.
Once your cake is cooled and you have prepared the icing, you can decorate to your heart’s desire! Sorika and I used some lovely raspberries on top of the cake – How pretty!
Store the cake in the fridge.