Delia Gluten Free Chocolate Cake by Delia Smith is made with dark chocolate, unsalted butter, golden caster sugar, free-range eggs, and ground almonds. This delicious chocolate cake recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Delia Gluten Free Chocolate Cake Ingredients
- 200g (7oz) dark chocolate (70% cocoa), cut into pieces
- 200g (7oz) unsalted butter, softened, cut into small pieces
- 200g (7oz) golden caster sugar
- 5 free-range eggs, separated
- 200g (7oz) ground almonds
How To Make Delia Gluten Free Chocolate Cake
- Preheat the oven: Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F). Grease a 23cm/9in loose-bottomed round cake tin and line it with greaseproof paper.
- Melt the chocolate: Melt the chocolate in a bowl over a saucepan of simmering water. Make sure the bowl doesn’t touch the water.
- Mix butter and sugar: Beat the butter and sugar in a large bowl until creamy. Add the egg yolks and mix well. Stir in the ground almonds and then the melted chocolate.
- Beat the egg whites: Whisk the egg whites in a clean bowl until they form stiff peaks. Gently fold them into the almond mixture. Pour the mixture into the prepared tin and smooth the top.
- Bake the cake: Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for a while, then transfer to a cooling rack.
Recipe Tips
- Use high-quality chocolate: Make sure to use dark chocolate with at least 70% cocoa for the best flavor.
- Room temperature butter: Ensure the butter is softened at room temperature so it mixes well with the sugar.
- Separate eggs carefully: Make sure no yolk gets into the egg whites, as this will affect how well they whip.
- Fold gently: When mixing the egg whites into the almond mixture, fold gently to keep the batter light and airy.
- Check doneness: Insert a skewer into the center of the cake; if it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
What To Serve With Gluten Free Chocolate Cake?
This rich Chocolate Cake pairs well with vanilla ice cream, fresh berries, whipped cream, or a drizzle of chocolate sauce. It also can be served alongside a cup of coffee, a glass of milk, a scoop of caramel ice cream, or a dollop of yogurt for a delicious dessert.
How To Store Leftovers Gluten Free Chocolate Cake?
- Refrigerate: Let the leftover Gluten Free Chocolate Cake cool to room temperature. Wrap it tightly in plastic wrap or put it in an airtight container. Keep it in the fridge for up to 5 days.
- Freeze: Let the cake cool to room temperature. Wrap it in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. To thaw, put the cake in the fridge overnight before serving.
How To Reheat Leftovers Gluten Free Chocolate Cake?
- In The Oven: Preheat the oven to 150°C (300°F). Wrap the cake in aluminum foil to keep it moist. Heat for 10-15 minutes or until warm.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds or until warm.
- In The Air Fryer: Preheat the air fryer to 150°C (300°F). Place the cake in the air fryer basket, cover with foil, and heat for 5-7 minutes or until warm.
Delia Gluten Free Chocolate Cake Nutrition Facts
- Calories: 407
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 347mg
- Potassium: 0mg
- Total Carbohydrate: 66g
- Dietary Fiber: 2g
- Sugars: 49g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Pineapple Upside Down Cake
- Delia Smith Chocolate Fudge Icing
- Delia Smith Chocolate Ganache
- Delia Smith Royal Icing
Delia Gluten Free Chocolate Cake
Description
Delia Gluten Free Chocolate Cake by Delia Smith is made with dark chocolate, unsalted butter, golden caster sugar, free-range eggs, and ground almonds. This delicious chocolate cake recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F). Grease a 23cm/9in loose-bottomed round cake tin and line it with greaseproof paper.
- Melt the chocolate: Melt the chocolate in a bowl over a saucepan of simmering water. Make sure the bowl doesn’t touch the water.
- Mix butter and sugar: Beat the butter and sugar in a large bowl until creamy. Add the egg yolks and mix well. Stir in the ground almonds and then the melted chocolate.
- Beat the egg whites: Whisk the egg whites in a clean bowl until they form stiff peaks. Gently fold them into the almond mixture. Pour the mixture into the prepared tin and smooth the top.
- Bake the cake: Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for a while, then transfer to a cooling rack.
Notes
- Use high-quality chocolate: Make sure to use dark chocolate with at least 70% cocoa for the best flavor.
- Room temperature butter: Ensure the butter is softened at room temperature so it mixes well with the sugar.
- Separate eggs carefully: Make sure no yolk gets into the egg whites, as this will affect how well they whip.
- Fold gently: When mixing the egg whites into the almond mixture, fold gently to keep the batter light and airy.
- Check doneness: Insert a skewer into the center of the cake; if it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
Delia Gluten Free Chocolate Cake