Rich, gluten-free chocolate cake

This gluten-free chocolate cake seems too light an airy to be completely gluten-free! In Michael Diacaono’s recipe, the whisked egg whites give the cake a light and fluffy texture. 

Rich gluten-free chocolate cake


  • 175g good quality dark chocolate
  • 175g brown sugar
  • 175g butter
  • 1 tsp vanilla extract
  • 6 eggs, separated
  • 175g ground almonds
  • ½ tsp salt
  • Cocoa powder, for dusting to garnish


1.Preheat the oven to 180°C.

2.Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water, making sure the bowl does not touch the water.

3.Add the brown sugar and the butter to a mixing bowl and cream until light and fluffy.

4.Add the vanilla extract and three of the egg yolks. Mix until combined, scrape down the mixture from the sides and mix again.

5.Add the remaining yolks and mix again.

6.Add the ground almonds and the melted chocolate and mix well.

7.Whisk the egg whites until soft peaks form.

8.Add the salt and the whisked egg whites and fold in gently until just combined.

9.Add to a springform tin lined with baking paper and bake for approx 40 mins until a skewer inserted into the centre comes out clean.

10.Allow to cool for 5 mins in the pan then remove from the pan and allow to cool completely on a wire rack.

11.Dust the top of the cake with cocoa powder and serve with fresh pouring cream or ice cream.

This recipe first appeared on Gourmet Today TV, aired on TVM on 27 May, 2017.

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