Ingredients:

  • 8 oz (225 g) Unsalted Butter, cubed
  • 7 oz (200 g) Dark Chocolate (70% cocoa), finely chopped or chips
  • 6 Large Eggs, separated into yolks and whites
  • 1/2 cup (100 g) Granulated Sugar
  • 3/4 cup (75 g) Fine Almond Flour (Blanched)
  • 1/4 cup (30 g) Dutch-Processed Cocoa Powder, sifted
  • 1 tsp (5 g) Gluten-Free Baking Powder
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1 tsp (5 ml) Vanilla Extract
  • 5 oz (140 g) Dark Chocolate (70% cocoa) for Ganache
  • 1/2 cup (120 ml) Double Cream (Heavy Cream), full fat
  • 1 tbsp (15 g) Unsalted Butter (optional, for ganache)

Instructions:

  1. Prep the Tin and Oven: Preheat oven to 350°F / 175°C. Grease and line the bottom of the 8-inch springform tin with parchment paper.
  2. Melt Chocolate and Butter: Combine the 8 oz (225g) butter and 7 oz (200g) dark chocolate in a heatproof bowl set over simmering water (or microwave). Stir until smooth. Remove from heat and allow to cool slightly (about 10 minutes).
  3. Combine Wet Ingredients: Whisk the 6 egg yolks and vanilla extract into the slightly cooled chocolate mixture until thoroughly combined.
  4. Sift Dry Ingredients: In a separate medium bowl, whisk together the almond flour, sifted cocoa powder, baking powder, and salt.
  5. Make the Meringue: Using an electric whisk, beat the 6 egg whites until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
  6. Combine Batter: Gently fold the dry ingredient mixture into the chocolate-yolk base until just combined, being careful not to overmix.
  7. Lighten the Batter: Take about one-third of the meringue and stir it vigorously into the chocolate batter to loosen the mixture (the 'sacrificial fold').
  8. Final Fold: Gently fold the remaining meringue into the batter in two additions using a 'cut and lift' motion, preserving the air. Stop folding as soon as no white streaks remain.
  9. Bake and Cool: Pour the batter into the prepared tin. Bake for 30–35 minutes. A skewer should come out with moist crumbs attached. Let the cake cool completely in the tin on a wire rack for at least 30 minutes.
  10. Prepare Ganache: Place the 5 oz (140g) chopped dark chocolate in a bowl. Bring the double cream to a gentle simmer, then pour the hot cream over the chocolate. Let stand for 5 minutes, then stir until completely smooth and glossy. Stir in the optional tablespoon of butter.
  11. Frost and Serve: Allow the ganache to cool for 15–20 minutes until it thickens to a spreadable consistency. Spread evenly over the top of the cooled Gluten Free Chocolate Cake. Allow the ganache to set at room temperature for at least 30 minutes before slicing.