It's rich, fudgy, chocolatey, delicious, and EASY: Gluten Free Belgian Chocolate Cake.
I recently took part in the Otago Medical School Research Society PhD Student Speaker Awards, where I took second place. To celebrate this, my PhD supervisor suggested that I bring in a cake for morning tea. My supervisor is gluten free, so began my first adventure into gluten free baking.
This Belgian Chocolate Cake was my take on the Flourless Belgian Chocolate Cake dessert at my favorite local restaurant. I absolutely adore the melt in the mouth texture of this dessert and I had just been dying to make it at home. And here was my chance!
This cake is like a perfect hybrid of a chocolate mud cake and a brownie.
Gluten free baking turned out to be a lot easier than I expected. And everyone in the lab loved the cake!
Belgian Chocolate Cake
Serves 10 - 12
250 g (8.8 oz) dark chocolate (I used 50% cocoa)
250 g (8.8 oz) butter
1 1/4 Cup sugar
3/4 Cup ground almonds
5 eggs, whisked
2 tsp baking soda
1. Melt the chocolate together with the butter. Stir in the sugar and ground almonds, followed by the baking soda and eggs.
2. Set the mixture aside for 30 minutes.
3. Preheat the oven to 160C (320F). Grease or line a 9 inch spring form pan, pour in the cake batter and bake for 50-55 minutes. Remove from the oven and cool in the tin.
4. Once cooled, dust with icing (confectioners) sugar. Store in an airtight container in the refrigerator.
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