Roasted Cocoa Gluten Free Chocolate Cake recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
12 servings
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Calories
317 kcal
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Course
Dessert
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Cuisine
gluten-free
Roasted Cocoa Gluten Free Chocolate Cake recipe
Description
This cake recipe begins by roasting cocoa powder at a low oven temperature for two hours, stirring frequently to prevent burning. This step enhances the cocoa's depth and complexity. The batter combines the roasted cocoa with almond meal, eggs, caster sugar, baking powder, and bicarbonate of soda to form a smooth mixture. It is baked in a greased springform pan at 350°F for approximately 35 to 50 minutes, with a recommended check to prevent burning.
The finished cake has a moist and tender texture from the almond meal and eggs, and a deeper chocolate flavor thanks to the roasted cocoa powder. Once the cake cools, a salted chocolate glaze made by melting dark chocolate into hot cream and seasoning with sea salt flakes is poured over, adding a creamy and savory contrast.
The cake benefits from resting overnight to develop fuller flavor and is a gluten-free dessert option that doesn’t rely on flour.
Ingredients
- CAKE:
- 70 g cocoa powder ½ cup plus 1 tbsp
- 6 egg large
- 200 g almond meal 7 oz
- 220 g caster sugar 1 cup
- 2 tsp baking powder
- tsp bicarbonate of soda ½ quantity
- SALTED CHOCOLATE GLAZE:
- 1 cup cream
- 200 g dark chocolate chopped, 7 oz, 70% cocoa
- sea salt flakes such as [amazon_link id="B00017028M" target="_blank" ]Maldon Sea Salt Flakes[/amazon_link, pinch
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
- The cake flavor improves if made a day ahead to allow flavors to develop.
- Monitor baking time closely and consider covering the cake with foil if it browns too quickly before fully cooked.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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