Gluten-free chocolate mud cake
Just because you’re gluten-free doesn’t mean you should miss out on life’s most delicious treats. I just won’t have it! This amazing mudcake is fudgey, silky and gloriously rich (it uses a whole block of real chocolate – a very good start). It’s perfect eaten just as it is with a steaming cup of tea or coffee, or you could add a dollop of cream or Greek yoghurt. As a dessert option, serve warm with ice cream. You don’t have to be gluten intolerant to enjoy this cake, either.
ALLERGY NOTE: If you need a nut-free, dairy-free and egg-free chocolate cake (that can also be made gluten-free), click here.
250g butter, cubed
250g good quality dark chocolate (I used 62% cocoa )
5 free-range eggs
1 1/2 cups caster sugar
½ cup strong black coffee, cooled (or use milk)
1 tsp vanilla paste or essence
2 cups ground almonds (almond meal)
3/4 cup gluten-free flour mix (without raising agent) (or use coconut flour)
1/4 cup dark baking cocoa
2 1/2 tsp baking powder (gluten-free if needed)
1/2 tsp salt
Preheat the oven to 160c conventional bake. Line the base and sides of a 23-25cm springform cake tin with baking paper. Set a rack just below the centre of the oven.
Add the chopped chocolate and butter to a large glass or ceramic mixing bowl, and microwave on high for 1 minute. Stir, then microwave again for another 30-60 seconds and stir again until smooth. (Or, add 2 inches of water to a medium saucepan and fit a heatproof bowl on top – not touching the water. Add the broken up chocolate and butter, bring the water to a simmer and stir until melted.) Set aside.
Add the ground almonds, flour, cocoa, baking powder and salt into another medium mixing bowl, and stir to combine all ingredients thoroughly.
Add the eggs, sugar, coffee and vanilla to a large bowl and whisk to combine evenly (or use an electric beater on a medium speed for 30 seconds or so). Add to the melted chocolate mixture, and whisk again to combine to a smooth batter. Add the almond/flour mixture and stir/fold gently until evenly combined with no lumps. Scrape the mixture into the prepared cake tin and bake in the oven for 1 hour 15 minutes. Cool for 10 minutes in the tin, then turn out and cool on a cake rack. Dust with icing sugar before slicing and serving warm or cold.
Keep at room temperature in an airtight container for up to 5 days.