Sinfully Good Gluten Free Chocolate Cake

This gluten free chocolate cake is so good you’ll be wanting it all of the time and then some. 

I am not a good baker, I’m at best an average one and this gluten free chocolate cake has been fool proof. I am yet to mess it up, and I am yet to find someone who doesn’t like it. It’s my go to move when it comes to sweet treats from the kitchen, be it if I’m invited to dine somewhere, or I want to make an edible gift for someone or even for the annual work charity bake sale. It is so good, so rich yet so light, it never disappoints. 

I believe the secret to this gluten free chocolate cake is that the eggs should be off the best quality you can afford. Happy eggs are the best and you can really taste the difference. I also find that it tastes better the day after it’s been cooked as somehow the bitterness of the ground almonds disappears overnight.  But truthfully, the real secret is how high your elbow goes when you’re pouring the splash of alcohol in the cake. Most people tend to use brandy or rum, but this chocolate beauty calls for something mellower and more delicate. A good happy dash of Galliano (that sweet golden vanilla liqueur you should all have in your drink cabinet) is what will take this cake to the next level. And finally a sprinkle of seasalt dusted over it when it’s cooked and cooled back down. 

Ingredients: 

• 200 g of sugar
• 4 eggs
• 200 g of butter
• 1 heaped tablespoon of ground almonds,
• 200 g of gluten free chocolate (the dark carre fin in Lidl is gluten free or the dark high coco content Green & Black)
• 1 full shot of Galliano (and half a splash if you’re brave enough)
• a sprinkle of sea salt flakes 

Method:

• Pre-heat your oven to 180 C.
• Melt your butter and chocolate in a bowl over simering water.
• In another bowl, combined your sugar, eggs, ground almonds and beat this until the mixture is smooth and light. You want to really give that a good beating as the more air there is in there, the lighter the cake will be. 
• Add melted buttery chocolate and mix it until the mixture takes on a shiny quality. 
• Finally add your Galliano and give it a final stir. 
• Pour the batter in a greased oven dish and place it in the bottom of the oven for about 30 min. Do check up on it around the 20 min mark. Don’t be worried as the eggs in the cake make it rise but it will come back down later on.