Gluten-Free Chocolate Cake


Gluten-Free Chocolate Cake

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Servings and Ingredients

Serves 6
7 oz. semisweet chocolate
8 tbsp. butter or margarine, softened
⅔ c. sugar, divided
6 eggs, separated
¾ c. finely chopped blanched almonds
chocolate shavings, for garnish


  1. Melt chocolate over hot water in the top of a double boiler.
  2. In a medium-sized bowl, cream butter with 1/3 cup sugar. Add egg yolks and beat at high speed of an electric mixer until mixture is very light. Add melted chocolate and almonds. Mix well.
  3. In a separate bowl, with clean beaters, beat egg whites with remaining 1/3 cup sugar until stiff. Fold the stiffly beaten egg whites into the chocolate batter with a rubber spatula. Pour batter into an ungreased 8-inch springform pan.
  4. Bake at 325 degrees for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  5. When cake is cool, run a knife around the inner edge of the springform pan and remove the pan frame. Chill cake.
  6. Garnish with chocolate shavings.

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