Recipe
Dessert
Gluten-Free Chocolate Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- Melt chocolate over hot water in the top of a double boiler.
- 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.
- 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.
- Bake at 325 degrees for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- When cake is cool, run a knife around the inner edge of the springform pan and remove the pan frame. Chill cake.
- Garnish with chocolate shavings.
Recipe Source:
www.csaceliacs.org