Roasted Cocoa Gluten Free Chocolate Cake recipe

Name: Roasted Cocoa Gluten Free Chocolate Cake recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: CAKE:; 70 g cocoa; 6 large eggs; 200 g almond meal; 220 g of caster sugar; 2 tsp baking powder; tsp ½ bicarb soda; SALTED CHOCOLATE GLAZE:; 1 cup cream; 200 g 70% cocoa chocolate; pinch of sea salt flakes

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
12 servings
Calories
317 kcal
Course
Dessert
Cuisine
gluten-free

Roasted Cocoa Gluten Free Chocolate Cake recipe

Omar Parker

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A deliciously easy and moist gluten free chocolate cake.

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Ingredients

Servings

CAKE:
70 g cocoa ½ cup plus 1 tbsp
6 large eggs
200 g almond meal 7 oz
220 g of caster sugar 1 cup
2 tsp baking powder
tsp ½ bicarb soda
SALTED CHOCOLATE GLAZE:
1 cup cream
200 g 70% cocoa chocolate chopped, 7 oz
pinch of sea salt flakes such as [amazon_link id="B00017028M" target="_blank" ]Maldon Sea Salt Flakes[/amazon_link]

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Instructions

Preheat the oven to 150 celsius (300 Fahrenheit) and line a [amazon_link id="B000G0KJG4" target="_blank" ]baking tray/sheet[/amazon_link] with baking paper. Add the cocoa powder and spread it into an even layer and roast for 2 hours, stirring every 20 minutes to ensure it doesn't catch and burn. Leave to cool completely before making the cake.
Grease a 20cm (7 inch) springform pan and preheat the oven to 180 Celsius (350 Fahrenheit).
Place the ingredients in the bowl of a food processor and process until smooth. Pour the batter into the springform pan and bake for 35 to 50 minutes. Check the cake after 30 minutes as you may need to cover it with foil to prevent burning before the cake is cooked through. Remove from the oven and let the cake cool completely in the tin before removing.
To make the glaze place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the sea salt and whisk to combine. Leave to cool at room temperature until the glaze is a spreadable consistency and not too runny. Spread the glaze across the top of the cake and ease it down the sides with an offset spatula.

Notes

I always find chocolate cakes taste better the next day, so I would suggest making this the day before you intend to serve it.

Nutrition Information

Show Details

Calories 317kcal (16%) Carbohydrates 35g (12%) Protein 11g (22%) Fat 20g (31%) Saturated Fat 7g (35%) Cholesterol 109mg (36%) Sodium 44mg (2%) Potassium 472mg (13%) Fiber 9g (36%) Sugar 19g (38%) Vitamin A 410IU (8%) Vitamin C 0.1mg (0%) Calcium 125mg (13%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 317 kcal

% Daily Value*

Calories	317kcal	16%
Carbohydrates	35g	12%
Protein	11g	22%
Fat	20g	31%
Saturated Fat	7g	35%
Cholesterol	109mg	36%
Sodium	44mg	2%
Potassium	472mg	10%
Fiber	9g	36%
Sugar	19g	38%
Vitamin A	410IU	8%
Vitamin C	0.1mg	0%
Calcium	125mg	13%
Iron	4.2mg	23%