Chocolate Almond Cake - Gluten Free

Chocolate Almond Cake - Gluten Free
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Serves 12

INGREDIENTS

For the cake:

  • 2 cups almond meal
  • 2 tsp baking powder
  • ½ cup sugar
  • ⅓ cup cocoa powder
  • 4 eggs
  • ½ cup milk (or almond milk)
  • 100g butter, melted
  • 1 x 80g block of Ola Pacifica Almond Chocolate, chopped and melted

For the buttercream:

  • 100g butter, softened (not melted)
  • 1 cup icing sugar
  • 1 x 80g block of Ola Pacifica Almond Chocolate, chopped and melted

METHOD

  • Preheat oven to 160 degrees C.
  • Grease and line a 20cm cake tin.

Make the cake:

  • In a large bowl combine dry ingredients, aerating with your hands.
  • In a separate bowl beat eggs until fluffy.
  • Add all wet ingredients to dry, and fold in gently to combine.
  • Pour batter into the prepared cake tin and bake for 40 minutes or until cake springs back when lightly pressed, and a skewer comes out clean when inserted.
  • Leave cake in the tin for 10 minutes, then carefully remove the cake from the tin and allow to cool completely before icing with buttercream.

Make buttercream:

  • In a medium bowl beat the softened butter and half of the icing sugar with an electric beater, until smooth.
  • Add the melted chocolate and remaining icing sugar and beat until thick and creamy. If the mixture is a little too thick, you can beat in a tablespoon of milk.

Cooks notes:

Chocolate can be melted in a double boiler, or in the microwave. To melt in the microwave, place chopped chocolate in a microwave-safe bowl and microwave in 20-second increments, stirring well after each. Once the chocolate is looking almost melted with just a few lumps, don’t heat again, just stir until completely smooth.

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