Chocolate Truffle Dessert Cake -Gluten-Free
Like so many of us I have friends and relatives who are Gluten intolerant so I'm always on the look at for recipes that are wheat-free, sometimes experimenting with flour alternatives. Rice flour works well with sponge cakes but my favourite alternative has to be Almond Flour (ground almonds) as I just love anything nutty..I really don't think that I'm having to compromise at all, in fact it's a real luxury making the dessert rich & delicious.
This dessert is really rich & decadent, it should serve 8-10 people easily as a little goes a long way. A perfect end to any dinner party.
Serve up with strawberries or raspberries & a dollop of creme fraiche would be a perfect
I always weigh my ingredients but if you prefer to measure here's a handy link Conversion Chart
Grease & line a 22cm Springform tin with parchment paper.
Set to oven to 170c/325f
Ingredients
160gms Ground Almonds
125g unsalted butter
375g 70% dark chocolate
175g muscovado sugar (dark sugar)
2 tbsp double cream (half and half)
5 eggs
cocoa powder to finish
Method
Break up the chocolate in small pieces and place into a large heatproof bowl
Chop up the butter and to the chocolate along with the cream
Place over a pan of simmering water and gently melt
remove as soon as everything is melted and leave to cool for a few minutes
Add the eggs to the chocolate mix one at a time beating well with each addition
Add the sugar and ground almonds & mix well
Put the mixture in the prepared tin
Top the cake with either some foil or parchment paper, carefully so as not to touch the batter and bake in the centre of the oven for 40 minutes.
Remove from the oven, take off the foil/parchment from the top of the cake and leave to cool completely in the baking tin.
When cool place in the refrigerator for at least 3 hours before attempting to turn it out.
I left mine overnight.
Carefully remove the paper, turn it upside down to make a nice flat surface onto a plate and dust over liberally with cocoa powder.
This dessert is really rich & decadent, it should serve 8-10 people easily as a little goes a long way. A perfect end to any dinner party.
Serve up with strawberries or raspberries & a dollop of creme fraiche would be a perfect
I always weigh my ingredients but if you prefer to measure here's a handy link Conversion Chart
Grease & line a 22cm Springform tin with parchment paper.
Set to oven to 170c/325f
Ingredients
160gms Ground Almonds
125g unsalted butter
375g 70% dark chocolate
175g muscovado sugar (dark sugar)
2 tbsp double cream (half and half)
5 eggs
cocoa powder to finish
Method
Break up the chocolate in small pieces and place into a large heatproof bowl
Chop up the butter and to the chocolate along with the cream
Place over a pan of simmering water and gently melt
remove as soon as everything is melted and leave to cool for a few minutes
Add the eggs to the chocolate mix one at a time beating well with each addition
Add the sugar and ground almonds & mix well
Put the mixture in the prepared tin
Top the cake with either some foil or parchment paper, carefully so as not to touch the batter and bake in the centre of the oven for 40 minutes.
Remove from the oven, take off the foil/parchment from the top of the cake and leave to cool completely in the baking tin.
When cool place in the refrigerator for at least 3 hours before attempting to turn it out.
I left mine overnight.
Carefully remove the paper, turn it upside down to make a nice flat surface onto a plate and dust over liberally with cocoa powder.
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