Gluten-Free Chocolate Cake
Gluten-free baking with almonds is very useful for people with coeliac condition, because almonds are full of healthy ingredients such as muscle-strengthening protein, bone-strengthening calcium, iron for blood formation and healthy fats. In addition, they are brain food, as the high content of magnesium, phosphorus, vitamin E and niacin has a positive effect on our nerve cells.
If the dough is too dry, you can pour on some milk. Be careful with too much, the gluten-free chocolate cake can easily become slippery. If you would like to learn more about gluten-free baking, then we have a suitable article for you here.
- For the batter
- 200 grams Dark couverture chocolate
- 200 grams butter
- 200 grams sugar
- 5 eggs
- 100 grams ground almonds
- 2 teaspoons Baking powder
- 250 grams Potato starch
- 250 grams Cornmeal
- 40 grams cocoa powder
- milk (as needed)
For the batter: Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water. In the bowl of an electric mixer, beat the butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition until thick and creamy. Stir in the melted chocolate, almonds, baking powder, potato starch, cornmeal and cocoa, adding as much milk as needed to make a smooth, thick batter. Scrape the batter into the baking sheet and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Remove from the oven and let cool on a wire rack.