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Recipe: Gluten-free Chocolate and Cointreau Cake Recipe

I recently(ish) managed to wander along to a Ladies Who Code event and being a woman who doesn’t really code but wants to learn I didn’t want to turn up empty handed.  So I made cake.  Jessica, the organiser, was on the lookout for gluten-free cakes for the event so I thought I’d have a go at making a flourless chocolate cake, mainly because I understand how much of a nightmare it is to have a food intolerance.

I checked out a couple of recipes and in the end did what I always do, make up my own.  I find some chocolate cake a little cloying, particularly when very dark chocolate is used so I wanted to add another flavour.  I’m a big fan of adding alcohol to cake, and chocolate-orange is such a classic flavour that gluten-free Cointreau seemed like a perfect choice!

glutenfree_chocolatecake

Chocolate and Cointreau Cake

150g dark chocolate (70% cocoa solids are ideal)

150g butter or margarine

6 eggs, separated

250g caster sugar

50ml Cointreau

120g ground almonds

4tsp cocoa powder

Method

  1. Using a bowl of water which sits over a saucepan of boiling water, melt the butter and chocolate together.
  2. Whilst the butter and chocolate are melting, separate the eggs yolks from the whites – you’ll need both, but keep them apart.
  3. To the egg yolks add the Cointreau and sugar, and mix.  It’ll look a little lumpy at this point but it’ll be fine.  Add the ground almonds and cocoa together and then add in with the rest of the dry ingredients and mix together.
  4. Once the butter and chocolate have melted and combined together, add them to the yolk/sugar/almond mixture and beat well so everything is nice and combined.
  5. In a separate bowl beat the egg whites until they triple in volume and are nice and aerated – use an electric whisk.  This will prevent your cakes from getting too dense, and your arms from hurting too much.
  6. Carefully fold in the egg whites to the rest of the mixture, careful not to lose too much of the air you’ve just introduced.
  7. Add to your individual cake or muffins tray.  I made muffins with mine as they were for an event.  Fill up to about 3/4 of the tray which is more than usual, but they’ll puff up and then sink a little, so this ends up making a good size. The recipes roughly suggested this would make 12 but they made way more, so be prepared for that.
  8. Cook until you can poke them with a toothpick and it comes out clean.  About 40-45mins for a big cake or 15-20mins for muffins (although to be honest I use the toothpick test more than time).
  9. Once cooked either serve warm with berries and ice cream or leave to cool and enjoy at room temperature.

Considering how little a fan of chocolate cake I am, these were really nice – and the people at the event seemed to think so too!  As with the perks of being a cook, I tried them when they were still warm and I think this recipe would be just as good as an warm dessert with fresh berries and cream, although they were still delicious as muffins.

Definitely a recipe to go in the folder for a repeat!

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