For the cake

  • 250g dark chocolate
  • 150g butter
  • 5 eggs
  • 150g caster sugar
  • 100g ground almonds

For the ganache

  • 200g dark chocolate
  • 200ml double cream
  • 20g butter


Prep time: 25 mins. Bake time: 40 mins.

I’ve been trying to create a truly delicious chocolate cake that doesn’t use flour, or gluten free flour. And I’ve finally cracked it. I’ve often found gluten free cakes to be on the drier side, and this one is anything but that. It’s moist & fudgey, rich, and delicious. And you should definitely make it.


Pre heat the oven to 180C fan, and prep a spring form cake tin with a circle of baking paper at the bottom

Melt the chocolate & butter together – the easiest way to do this is to melt the butter in the microwave, add the chocolate and then melt in the microwave in 30-45 second bursts until melt together, stirring between. Alternately, place a bowl over a pan of boiling water and melt them together.

Separate the eggs, with the whites going in to a large bowl.

Fold the yolks in the chocolate mix, along with the sugar & flour.

Whisk the egg whites with a electric whisk (or in a standing mixer) until fluffy.

Fold the whites in the chocolate mix, 1/3 at a time, until everything is incorporated.

Transfer into the cake tin and bake in the oven for 40 minutes. Leave for a few minutes in the tin before removing and leaving to cool completely.

To make the ganache, heat the cream in saucepan over a medium heat until it’s steaming. Chop the chocolate in to small pieces and put in a bowl. Pour the warm cream over the chocolate and stir to melt (it will take a bit of time but keep stirring). Add the butter and stir through. Leave to firm up until a spreadable consistency.

Spread the ganache over the cake with a palette knife and then enjooooooy.