Gluten-Free Baking

Chocolate Cake

Average: 5 (1 vote)
(1 vote)
Chocolate Cake
share Share
bookmark_border Copy URL
Health Score:
4,6 / 10
50 min.

Healthy, because

Even smarter

The ground almonds in the gluten-free chocolate cake are not only a good alternative to flour, but also score points for their high content of magnesium, phosphorus, vitamin E and niacin, which has a positive effect on our nerve cells. The nuts are also a source of iron, which we need for normal blood formation.

In England, cake that has been steam cooked in steam is often called pudding. This method of preparation has the advantage that the chocolate cake remains nice and juicy. If you do not have a pudding mould, you can also fill the dough into 6 cups (about 10 cm in diameter) and bake for about 20-25 minutes.


For the sponge
100 grams dark Couverture
70 grams soft butter
80 grams sugar (and sugar for the shapes)
6 egg yolks
1 centiliter Spiced rum
6 egg whites
1 pinch salt
70 grams ground almonds (slightly toasted without fat)
butter (for the pan)
For the cream
200 milliliters Whipped cream
200 milliliters Double cream
2 pinches Vanilla sugar
2 pinches whipped cream stabilizer
How healthy are the main ingredients?
Whipped creamsugaralmondsalt

Preparation steps


For the sponge, melt the chopped chocolate in a glass bowl over hot water and allow it to cool to room temperature again.


Prepare the ramekins, dust with sugar and put in the refrigerator to chill.


Beat the butter until it's fluffy and gradually stir in the egg yolks. Stir in the chocolate and the Stroh.


Whisk the egg whites with a pinch of salt and slowly add 1/3 of the sugar. Whisk until stiff. Gradually stir in the remaining sugar.


Spoon 1/3 of the egg whites into the chocolate mixture, followed by the rest and also the almonds.


Line a deep baking tray with paper towels and pour in as much boiling water as is needed for the ramekins of 10-14cm (approximately 4 - 5 1/2 inches) to be 1/3 in the water.


Fill the ramekins 3/4 high with the cake mixture.


With the puddings in the water bath, bake in a preheated oven at 250°C (approximately 480ºF) for 20-25 minutes.

Remove from the oven and leave to stand briefly.


For the cream, beat the double cream with the vanilla sugar and stabilizer until stiff. Fold in the heavy cream.

Serve the cake with a large spoon of cream.


To make a large version, bake the mixture in a large baking tin for about 40-50 minutes at 200°C (approximately 400ºF).