Gluten Free Rich Chocolate Cake
Over a year ago
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Ingredients
- 250ml double cream
- 25g icing sugar
- 25g cocoa powder
- ½ tsp vanilla extract
- 6 eggs, separated
- 5 tbsp cocoa powder
- 1 ½ tsp vanilla extract
- 1/8 tsp salt
- 200g caster sugar
Accompaniment
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Description
Love this recipe. It contains no wheat or gluten and is very easy to make. You will definitely need an electric whisk for this one though!
Method
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1
Preheat oven to 190 C / Gas mark 5. Line two 18cm (7") sandwich tins with greaseproof paper.
Chocolate cream filling: Whisk cream, icing sugar, cocoa and half tsp vanilla extract until thick and stiff. Refrigerate.
Cake batter: In a large bowl, use an electric whisk to beat egg yolks with 100g sugar until thick and pale. Blend in cocoa, 1 and a half tsp vanilla and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add remaining 100g sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites.
Spread the batter evenly into the prepared tins. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.
Run a knife around edge of tins to loosen cake, remove from tins, peel off greaseproof paper and cool on wire rack before sandwiching together with chocolate cream and dusting top with icing sugar.
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