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Chocolate and Almond Cake – a flourless Chocolate CakePastel de Chocolate y Almendras

Claudia Roden, one of my favourite cooks and food writers, showed us how to make this delicious flourless cake when she came to the school for the inaugural Ballymaloe Litfest in 2013. It’s her family’s favourite chocolate cake, not surprising.

Serves 10

150g (5oz) gluten-free chocolate (Doves Farm)

3 tablespoons (4 American tablespoons) water

150g (5oz) unsalted butter, cut into pieces

4 large eggs, separated

100g (3 1/2oz) caster sugar

100g (3 1/2oz) ground almonds or almond flour

1 teaspoon gluten-free baking powder

4 tablespoons rum

Topping

100g (3 1/2oz) gluten-free chocolate (Doves Farm)

100g (3 1/2oz) unsalted butter, chopped

1 tablespoon rum

butter, to grease the cake tin

gluten-free flour, to dust the cake tin

Heat the chocolate with the water in a Pyrex bowl or small pan that is sitting on top of a pan containing water over a low heat so that the top pan or bowl does not touch the boiling water (this is a double boiler), until almost melted.  Add the butter and let them both melt.

In a bowl mix the egg yolks, sugar, ground almonds, baking powder and rum very well.  Add the melted chocolate and butter and mix vigorously.  Beat the egg whites until softly whipped with an electric mixer and fold them into the mixture.

Grease a spring-form cake tin about 20cm (8 inch) (in diameter (preferably non-stick) with butter and dust it with flour.  Pour in the cake mixture and bake in an oven preheated to 160°C / 310°F / Gas Mark 3 for about 35 minutes until firm.  Turn out when it is cool.

For the topping, melt the chocolate in a bowl over boiling water.  Add the butter, let them melt and mix well – allow to cool for 30-40 minutes approximately.  Spread over the cake and decorate as desired.

This is a recipe by
Darina Allen
View all my recipes

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