Gluten Free Chocolate Indulgence Cake Recipe

Name: Gluten Free Chocolate Indulgence Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz dark chocolate, chopped; ½ tbsp butter, chopped; 1/3 cup cocoa powder, mixed with 1/3 cup boiling water until smooth; 1 1/3 cups brown sugar; 1 cup ground almonds; 4 None large eggs, separated; 20 None Ferrero Rocher chocolates; None None FOR THE CHOCOLATE GANACHE; 2/3 cup heavy cream; 7 oz dark chocolate, finely chopped; 2 shots espresso; None None FOR THE SPUN SUGAR; 3/4 cup granulated sugar

Servings: persons

5 oz dark chocolate, chopped
½ tbsp butter, chopped
1/3 cup cocoa powder, mixed with 1/3 cup boiling water until smooth
1 1/3 cups brown sugar
1 cup ground almonds
4 None large eggs, separated
20 None Ferrero Rocher chocolates
None None FOR THE CHOCOLATE GANACHE
2/3 cup heavy cream
7 oz dark chocolate, finely chopped
2 shots espresso
None None FOR THE SPUN SUGAR
3/4 cup granulated sugar

1
Preheat oven to 350u00b0F. Grease an 8 inch springform pan and line with parchment paper.
2
Gently melt chocolate and butter over low heat. Transfer to a large bowl and stir in cocoa mixture, sugar, ground almonds and egg yolks. Beat egg whites to soft peaks then fold in. Transfer to prepared pan and bake for 1 hour 15 mins, or until a skewer inserted in the center comes out with moist crumbs attached. Let cool in pan for 15 mins then remove sides of pan and let cool.
3
Meanwhile, to make the chocolate ganache, scald heavy cream. Add chocolate and stir until smooth. Stir in espresso then let stand at room temperature for 1 hour, stirring occasionally, or until cool and thickened slightly.
4
Spread 3/4 of the ganache over cooled cake. Arrange chocolates over cake then drizzle with remaining ganache.
5
To make the spun sugar, stir sugar and 1/4 cup water in a small saucepan over high heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, for 4-6 mins, or until syrup is a light golden color and reaches 329u00b0F. Remove from heat and let bubbles subside. Line a baking tray with parchment paper. Dip 2 forks into caramel. Quickly pull forks back and forth against each other to make thin strands of caramel over prepared pan. Let cool.
6
Carefully transfer spun sugar to cake just before serving.

4134

kcal

Calories

226

Fat

475

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 oz dark chocolate, chopped, ½ tbsp butter, chopped, 1/3 cup cocoa powder, mixed with 1/3 cup boiling water until smooth, 1 1/3 cups brown sugar, and more.

Yes, Gluten Free Chocolate Indulgence Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Chocolate Indulgence Cake

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