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Here's a recipe for a chocolate cake that doesn't use flour and requires minimal ingredients. It's a baked dessert, but without the addition of flour, it turns out incredibly moist.
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Gluten-Free Chocolate Cake Recipe with Fewer Ingredients
In this recipe for a delicious chocolate cake, we use plenty of almond powder. Originally, it was a recipe for a chocolate cake called "Torta Caprese," which is made on the Italian resort island of Capri. However, I simplified the ingredients to make it easier to prepare.
How to Make Gluten-Free Chocolate Cake
Separate the eggs into yolks and whites and place each in a separate bowl.
To make meringue, gradually add 50g of granulated sugar into the egg whites in three separate portions while whisking.
Add the melted chocolate and butter, and mix them together.
Add half of the granulated sugar (50g) to the egg yolks and mix well with a whisk until they become pale and frothy.
Add melted chocolate and butter and stir to combine.
Add almond powder and stir to combine.
English: Gradually add the meringue to the egg yolk mixture in 2-3 portions and gently fold them together using a rubber spatula, being careful not to deflate the air bubbles.
Bake at 170°C (340°F) for approximately 45 minutes. To check if it's done, insert a bamboo skewer into the center, and if it comes out clean with no batter sticking to it, it's ready.
Gluten-free and moist
This cake recipe results in a very moist texture due to the absence of wheat flour. The dough settles and becomes even more moist after the day following the baking. During the summer, refrigerating and eating it chilled is also delicious.
Furthermore, if you add liqueurs such as rum or amaretto, it enhances the moistness and flavor even more. Feel free to try adding them to your liking!
Equipment
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Chocolate Cake Recipe 【5 ingredients & gluten free】
- Total Time: 1 hour 5 minutes
- Yield: 8 servings（15cm / 6" round cake pan）
- Diet: GlutenFreeDiet
Description
Here's a recipe for a chocolate cake that doesn't use flour and requires minimal ingredients. It's a baked dessert, but without the addition of flour, it turns out incredibly moist.
Ingredients
- 100 g chocolate
- 100g unsalted butter
- 120g almond powder
- 3 eggs
- 100 g granulated sugar
Instructions
Preparation
- Line the baking pan with parchment paper.
- Preheat the oven to 170°C (340°F).
Chocolate Cake
- Separate the eggs into egg yolks and egg whites, placing each in a separate bowl.
- Meringue: Gradually add 50g of granulated sugar to the egg whites in three separate portions while whisking, and make meringue.
- Egg Yolk Mixture: Melt the chocolate and butter using a double boiler or microwave.
- Add half of the granulated sugar (50g) to the egg yolks and mix well with a whisk until they become pale and frothy.
- Mix the melted chocolate and butter into the egg yolk mixture.
- Add almond powder and mix until combined.
- Gradually add the meringue to the egg yolk mixture in 2-3 portions and gently fold them together using a rubber spatula, being careful not to deflate the air bubbles.
- Bake at 170°C (340°F) for approximately 45 minutes. To check if it's done, insert a bamboo skewer into the center, and if it comes out clean with no batter sticking to it, it's ready.
- Sprinkle powdered sugar on top as a finishing touch. Enjoy! It tastes delicious at room temperature, but refrigerating and eating it chilled will increase its moistness. The texture becomes even better and more moist the day after.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 45 minutes
- Category: Cakes
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 321
- Sugar: 20
- Sodium: 113
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 7
- Cholesterol: 100
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