Chocolate cake in glutenfree version. Instead of flour are ground almonds (almond flour) which give noticeable texture. Some glutenfree cake could be dry inside but this is moist and fluffy and as bonus very easy to prepare. The topping is made of blood orange curd complementing the taste of tangy and fresh flavour and matching the chocolate perfectly. You can also use ‘normal’ oranges, the taste will be more intensive. Enjoy!
round pan ø 8 inch
- ¾ cup butter
- 200 g dark chocolate
- 3 tablespoons cocoa powder
- 4 eggs (whites and yolks separated)
- 1 cup sugar
- 1 teaspoon pure almond extract
- 300 g ground almonds (almond flour)
- 2 blood oranges
- ½ cup + 1 tablespoon sugar
- 1/3 cup butter
- 1 egg
- 1 egg yolk
Make orange curd: grate the rind and squeeze the juice of oranges into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the orange mixture. Stir the mixture constantly over the heat until the orange curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.
Grease pan and line the bottom with parchment paper. Preheat oven to 350°F.
In a medium saucepan place chocolate, butter and cocoa powder and heat gently until melted. Remove from the heat and let cool slightly. In a bowl of a stand mixer beat egg yolks and sugar until light and fluffy. Add butter-chocolate mixture and almond flour and beat until combined. In a separated bowl beat egg whites until stiff. Mix the foam with silicon spatula into cake mixture. Once well incorporated spoon the batter into prepared pan. Bake for 45 minutes (until the wooden skewer inserted into the centre comes out clean). After baking leave in pan for few then transfer to the wire rack to cool completely. Top with orange curd before serving.
Category: Chocolate cakes.
Tags: almonds, chocolate, glutenfree, orange.