This Mary Berry Gluten-Free Chocolate Cake is a rich and fudgy recipe, which is naturally gluten-free thanks to the use of ground almonds instead of flour. It’s a classic, foolproof recipe that results in a dense, moist cake perfect for any special occasion.
Mary Berry Gluten-Free Chocolate Cake Ingredients
For the Cake:
- 265g (9½oz) plain chocolate (around 40% cocoa solids), broken into pieces
- 1 level tsp instant coffee granules
- 1 tsp hot water
- 6 large eggs (5 separated, 1 whole)
- 215g (7½oz) caster sugar
- 150g (5oz) ground almonds
For the Icing and Filling:
- 4 tbsp apricot jam
- 225g (8oz) plain chocolate, broken into pieces
- 100g (4oz) unsalted butter
How To Make Mary Berry’s Gluten-Free Chocolate Cake
- Prep the oven and tin: Preheat the oven to 190°C/170°C Fan/Gas 5. Grease a 23cm (9in) deep round cake tin and line the base with non-stick baking parchment.
- Melt the chocolate: Dissolve the coffee granules in the hot water. Place the 265g of plain chocolate in a heatproof bowl over a pan of simmering water (a bain-marie) and add the coffee mixture. Stir occasionally until the chocolate is melted and smooth, then set aside to cool slightly.
- Mix the base: In a large bowl, beat the 5 egg yolks and the 1 whole egg with the caster sugar until the mixture is thick, pale, and leaves a trail when the whisk is lifted. Stir in the ground almonds and the slightly cooled melted chocolate.
- Fold in egg whites: In a separate, clean bowl, whisk the 5 egg whites until they form stiff, but not dry, peaks. Gently fold one large spoonful of the egg whites into the chocolate mixture to loosen it up. Then, carefully fold in the remaining egg whites in two batches using a large metal spoon, being careful not to knock out the air.
- Bake the cake: Pour the batter into the prepared tin and gently level the surface. Bake for about 50 minutes, or until the cake is well-risen and a skewer inserted into the center comes out clean. Let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare for icing: Gently warm the apricot jam in a small pan until it’s runny. Brush the jam all over the top and sides of the cooled cake. This will seal the cake and prevent crumbs from getting in the icing.
- Make the icing and finish: Melt the 225g of plain chocolate and the butter together in a bowl over simmering water until smooth. Let it cool until it has the consistency of thick pouring cream. Place the cake on a wire rack over a tray to catch drips, then pour the icing over the cake, using a palette knife to smooth it over the top and sides. Let it set in a cool place.
Recipe Tips
- How to get a light, airy cake? The key is in the egg whites. Whisk them until they are stiff enough to hold their shape, but stop before they become dry and clumpy. When folding them into the chocolate mixture, use a gentle figure-of-eight motion with a metal spoon to keep as much air in the batter as possible.
- What is the purpose of the coffee? The instant coffee doesn’t make the cake taste like coffee; instead, it deepens and enhances the flavor of the chocolate, giving it a richer taste.
- Can I use a different nut? Ground almonds provide the best texture and moisture for this cake. You could experiment with finely ground hazelnuts for a different flavor profile.
- How to get a smooth icing? Let the melted chocolate and butter cool sufficiently before pouring it over the cake. If it’s too warm, it will be too thin and run straight off.
What To Serve With Gluten-Free Chocolate Cake
This rich, fudgy cake is a decadent treat on its own, but it’s also wonderful with:
- A dollop of fresh, unsweetened whipped cream or clotted cream
- A scoop of high-quality vanilla bean ice cream
- A side of fresh raspberries to cut through the richness
How To Store Gluten-Free Chocolate Cake
- Room Temperature: Store the cake in an airtight container in a cool place for up to 4-5 days. It is naturally moist and keeps very well.
Gluten-Free Chocolate Cake Nutrition Facts
- Serving Size: 1 slice (1/10th of cake)
- Calories: 620 kcal
- Fat: 42g
- Carbohydrates: 48g
- Protein: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this cake very dense?
Yes, this is a fudgy, dense, and moist cake, more like a torte than a light sponge. It is naturally dense because it uses ground almonds instead of flour.
Can I make this cake dairy-free as well?
To make it dairy-free, you would need to use a good quality dairy-free plain chocolate and substitute the butter in the icing with a dairy-free baking block or spread.
Why did my cake sink in the middle?
This can happen if the cake is underbaked or if too much air was knocked out when folding in the egg whites. Make sure to bake it until a skewer comes out clean, and be very gentle during the folding stage.
Try More Recipes:
- Mary Berry Dairy-Free Chocolate Cake Recipe
- Mary Berry Chocolate Orange Cake Recipe
- Mary Berry Chocolate Mousse Cake Recipe
Mary Berry Gluten-Free Chocolate Cake Recipe
Description
A rich, moist, and naturally gluten-free chocolate fudge cake from Mary Berry that uses ground almonds for a beautifully dense and fudgy texture.
Ingredients
Instructions
- Preheat oven to 190°C/170°C Fan. Grease and line a 23cm (9in) deep round cake tin.
- Melt the 265g of chocolate with the coffee dissolved in hot water; cool slightly.
- Beat 5 egg yolks and 1 whole egg with the sugar until thick and pale. Stir in the ground almonds and melted chocolate.
- In a separate bowl, whisk the 5 egg whites to stiff peaks. Gently fold them into the chocolate mixture.
- Pour into the tin and bake for about 50 minutes until a skewer comes out clean. Cool completely.
- Brush the cooled cake all over with warmed apricot jam.
- Melt the 225g of chocolate and the butter together for the icing. Let it cool until thick and spreadable, then pour over the cake.
Notes
- This cake is naturally gluten-free, relying on ground almonds for its structure and fudgy texture.
- Be very gentle when folding the whisked egg whites into the batter to keep the cake from being too heavy.
- The apricot jam is a classic Mary Berry trick that seals the cake, locks in moisture, and helps the icing adhere smoothly.
- Let the cake cool completely before attempting to ice it.
Mary Berry Gluten-Free Chocolate Cake Recipe
