A Very Chocolatey Cake Recipe
This simple gluten-free chocolate cake can be made in a shallow baking tin or as a round cake. It is velvety smooth and moist, and can be left undecorated or smothered with a ganache.
Makes one 23cm diameter cake
150g butter, plus extra, melted, for brushing
200g dark chocolate, chopped
200g granulated sugar
1tsp gluten-free baking powder
100g ground almonds
60g ground linseeds
½ tsp vanilla extract
100g milk chocolate, cut into chunks
For the topping
100g dark chocolate, cut into chunks
1 Preheat the oven to 180C/350F/gas mark 4. Line a 23cm-round springform tin (or a 30cm x 23cm x 4cm baking tin) with baking parchment, then brush with melted butter.
2 Melt the butter with the dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth.
3 Crack the eggs into a mixing bowl, then add the sugar, baking powder, almonds, linseeds and vanilla. Pour in the chocolate mixture. Beat at medium speed until creamy, then fold in the milk chocolate chunks with a spatula.
4 Pour the mixture into the tin and place on a baking sheet. Bake for 30 minutes (20–25 if using a rectangular tin), then check and cover the top with baking parchment if the cake needs further cooking. When ready, the cake should spring back when pressed gently with your fingertips. Remove from the oven, and leave to cool in the tin on a rack for 1 hour.
5 For the topping, melt the chocolate and butter as before, stirring until smooth. Turn the cake out on to a rack and peel off the parchment. Spread the chocolate mix over it with a palette knife. Leave to set for 2 hours.