It was my Mom’s birthday and she can’t have gluten. I wondered how to make a gluten free cake that everyone would enjoy? Some of our attempts to make gluten free cakes in the past were less than delicious. We decided to try making this cake as it is “naturally gluten free” meaning you aren’t making any substitutions with the flour. It is made with almond meal and eggs to create a soft, fluffy texture. It was so scrumptious we made it twice. Next time, I’m going to make two and layer them with raspberry cream between the layers.
You do need a spring form pan for this recipe. I wouldn’t try to make it in a regular pan. It would stick.
First, melt your chocolate with the kaluha. (You may substitute water for the kaluha if you like). You can either melt them in a double boiler or a microwave. If using a microwave, stop and stir the mixture every 30 seconds and be careful not to overheat the chips (they will return to a solid state). Once melted, add the brown sugar and melted butter. Finally, add the vanilla extract and stir well.
Remove the double boiler from the heat at this point (if you used one – I didn’t bother) and add the almond meal. Whisk to combine. Add in the egg yolks, one at a time, stir.
Next, beat the egg whites until soft peaks are formed. Gently fold in the chocolate mixture and sliced almonds.
Pour the batter into your spring form pan. Let it settle for a few minutes. You can use a spatula to smooth out the top if needed.
Bake at 350 degrees for 45-50 minutes or until done. (Check doneness by inserting a toothpick into the center of the cake. If it comes out clean, it’s done).
Let the cake completely cool.
Melt together 1/3 cup of chocolate chips, 3 tbsp. of butter and 1 tsp of kaluha either in your double boiler or microwave to create a sauce. Drizzle over the cake.
Sprinkle on powdered sugar and garnish with raspberries. Enjoy!
- 8 oz semi sweet chocolate
- 2 tbsp kaluha may sub water
- 1/3 cup brown sugar
- 3/4 cup butter melted then cooled slightly
- 1 tsp vanilla extract
- 6 tbsp almond meal
- 5 large eggs separated
- 1/3 cup sliced almonds
- 1/3 cup semi sweet chocolate
- 3 tbsp butter
- 1 tsp kaluha
- powdered sugar
Preheat oven to 350 degrees.
Grease your spring form pan.
Either in a double boiler or the microwave melt together the chocolate and kaluha. If using a microwave, stir mixture every 30 seconds and take care not to overheat.
Add the butter and vanilla. Mix well.
Remove the double boiler from the heat (if using) and whisk in the almond meal.
Add the egg yolks, one at a time, stir in between each one.
Beat the egg whites until soft peaks form.
Fold the chocolate mixture and almond slices into the beaten egg whites.
Pour batter into the greased spring form pan and let it settle. You may use a spatula to flatten the top.
Bake for 45-50 minutes or until done. (Check doneness by inserting a toothpick into the center of the cake. If it comes out clean the cake is done).
Allow cake to cool completely.
Melt together in either a double boiler or the microwave the sauce ingredients. Stir well.
Drizzle sauce over cake.
Sprinkle powdered sugar over the cake.
Garnish with raspberries.