Easy & Delicious Chocolate Cake – gluten free!

Name: Easy & Delicious Chocolate Cake - gluten free!
Prep time: 15 min
Cook time: PT20-30M
Total time: PT20-30M
Yield: 6
Cuisine: European
Ingredients: 130g dark chocolate; 50g almonds, ground; 2 eggs whites and yolks separated; 70g dark sugar; 35g butter; 25g ground coffee/leftover coffee powder; 1 pinch of salt

by Micaela Harrasser February 27, 2023

February 27, 2023

Looking for something easy and quick to satisfy your sweet tooth? Are you a fan of dark chocolate, even better when the cake has a soft and moist texture? Then this recipe is for you! 😉

This gluten free cake is my take on the Torta Barozzi, originally form Vignola, in Emilia Romagna. According to the story, the cake had a different name before being called after an illustrious citizen of the city, the architect Jacopo Barozzi.

My recipe has a little less sugar because I don’t like overly sweet desserts, especially when chocolate is involved 😉 for the coffee, you can use the leftover from the moka or some powdered coffee. You won’t really taste it, it’s use to enhance the chocolate flavor! Enjoy!

[ratings]

Easy & Delicious Chocolate Cake - gluten free!

Serves: 6 Prep Time: 15 min Cooking Time: 20-30 min 20-30 min Nutrition facts: 200 calories 20 grams fat

Ingredients

130g dark chocolate
50g almonds, ground
2 eggs whites and yolks separated
70g dark sugar
35g butter
25g ground coffee/leftover coffee powder
1 pinch of salt

Instructions

Turn the oven to 185C.
First, melt the chocolate and butter together. You can either microwave them (short time intervals and mix in between) or place a heat-proof bowl on top of boiling water (Bain-marie's technique).
Separate the egg yolks from the whites.
To the egg yolks, add the sugar and mix well (ideally with an electric whisker). Add the ground coffee and mix.
To the melted chocolate and butter, add the ground almonds and mix.
Slowly add the chocolate mix to the egg yolk mix (you don’t want to add everything at the same time – you might cook the egg yolks!)
Add a pinch of salt to the egg whites and whisk them until you get stiff peaks.
Slowly incorporate the egg whites to the other mix: add about one third and mix gently to prevent breaking the egg white structure.
Add the mix to a baking tray and place in the middle of the oven to cook for 20-30 min, until ready (se a skewer to go deeply in the cake – if it comes out dry and clean then the cake is cooked!).
Wait a few minutes to cool off before removing from the cake tin, add some icing sugar and enjoy!