Super delicious (I know it’s not proper, but I’ll say it anyway!). There’s no better adjective to describe this gluten-free chocolate cake. It’s soft and moist but at the same time has a nice crumbly crust. In short, it’s indescribably delicious, and it will be really hard to resist the temptation to eat a second slice. A variant of it is the rich chocolate cake which doesn’t use corn or almond flours.
Other gluten-free dessert ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gluten-Free Chocolate Cake
Obviously, if you have serious celiac issues, choose your chocolate carefully as it might be contaminated with gluten traces. This occurs more frequently with lower quality chocolate. In any case, a look at the label doesn’t hurt.
- 9 oz dark chocolate
- 9 tbsp butter
- 3/4 cup brown sugar
- 4 eggs (medium)
- 1/2 cup fine cornmeal
- 1 cup almond flour
- Half teaspoon baking powder
- unsweetened cocoa powder (for dusting)
Tools
- 1 Bowl medium
- Microwave or double boiler
- 1 Bowl large
- Electric mixer
- 1 Springform pan 24 cm diameter
- Sieve fine mesh
Preparation of the Gluten-Free Chocolate Cake
Chop the chocolate into pieces, place them in a medium-sized bowl, add the butter, and melt everything in a double boiler or microwave. In the latter case, I recommend proceeding for 30 seconds at 900W, then stirring and repeating the same operation two more times, if necessary. You should obtain a smooth and lump-free cream. Let it cool slightly.
In a large bowl, place the brown sugar and eggs and beat them with an electric mixer until the mixture is light and fluffy.
Add the fine cornmeal and incorporate it with a spatula. If you don’t have fine cornmeal, process regular cornmeal in a food processor to make it finer.
Then also add the almond flour. Alternatively, you can finely grind the same quantity of peeled almonds.
When the flours are perfectly incorporated, add the baking powder sieving it through a fine mesh sieve and, lastly, the now cooled melted chocolate. Mix carefully.
Pour the mixture into a 24 cm diameter springform pan previously lined with parchment paper and level it.
Bake the gluten-free chocolate cake in a preheated static oven at 338°F for 35 minutes. Remove from the oven and let it cool completely before removing it from the pan and transferring it to the serving plate. Once completely cooled, dust it with unsweetened cocoa powder and serve. Enjoy! Paola
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