Gluten-free chocolate truffle cake
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 250g 70% dark chocolatebroken into pieces
- 150g buttercubed
- 150g golden caster sugar
- 5 eggsseparated
- 30g ground almonds
- 1 tbsp amaretto or bourbon
- for dusting cocoa powder
AMARETTO CREAM
- 142ml pot double cream
- 2 tbsp icing sugar
- 1 tbsp amaretto or bourbon
Nutrition: per serving
- kcal589
- fat44.3g
- carbs40.5g
- fibre2.2g
- protein8.3g
- salt0.45g
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 23cm round springform cake tin.
step 2
Melt the chocolate and butter together either in short blasts in the microwave or in a heatproof bowl set over a pan of simmering water. Stir until smooth. Allow to cool a little, then add 50g sugar and 1 egg yolk. Gradually add remaining egg yolks as you mix. Stir in the almonds and amaretto.
step 3
Whisk the egg whites with a pinch of salt until they hold soft peaks then gradually whisk in the remaining sugar, 2 tbsp at a time until the meringue is stiff and glossy. Loosen the chocolate mixture with a spoonful of egg white then fold the rest of the meringue in with a spatula or large metal spoon, trying to retain as much of the volume as possible. Pour into the tin and bake for 30-35 minutes.
step 4
Leave the cake to cool in the tin on a wire rack for 15 minutes, it will sink but don’t worry – this is meant to happen. Remove the springform sides of the tin and leave to cool completely.
step 5
To make the amaretto cream, whip the cream, sugar and amaretto together until it just holds its shape. Eat the cake when cool or wrap up and chill overnight – the texture of the cake will become even more velvety. Dust with cocoa and serve with the amaretto cream.
