Decadent Gluten-Free Chocolate Indulgence Cake
Indulge in the rich and satisfying taste of this Decadent Gluten-Free Chocolate Indulgence Cake. This delightful recipe is an adaptation of James Martin’s classic desserts, ensuring a moist and dense chocolate cake that is entirely butter-free and gluten-free. Perfect for those with dietary restrictions or anyone looking for a sumptuous chocolate treat, this cake boasts a deep cocoa flavor and is surprisingly easy to make using just a handful of ingredients. Whether it's for a special occasion or a casual dessert, this cake is sure to impress your family and friends without compromising on flavor!
12-15
Servings
N/A
Calories
4
Ingredients
Ingredients
eggs
6 (separated into whites and yolks)
cocoa powder
50 g (sifted)
caster sugar
150 g (none)
butter
for greasing (none)
Instructions
1
Preheat your oven to 180°C (350°F). Grease two 20 cm round cake tins with butter and line the bottoms with parchment paper.
2
Separate the egg whites from the yolks. In a mixing bowl, whisk the egg yolks with the caster sugar until the mixture is pale and creamy.
3
Sift the cocoa powder into the yolk-sugar mixture and gently fold until thoroughly combined.
4
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
5
Carefully fold the whipped egg whites into the cocoa mixture, being cautious not to deflate the batter.
6
Divide the batter evenly between the prepared cake tins.
7
Bake in the preheated oven for 10-15 minutes, or until the cakes spring back when gently pressed. Avoid overbaking; the cakes should remain moist.
8
Once baked, remove from the oven and allow to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
9
Once cooled, enjoy as is, or you can dust with a little cocoa powder or powdered sugar for presentation.
10
(For a more intense chocolate flavor, reduce the sugar slightly for a richer, bitter taste. Because this cake is butter-free, it’s best enjoyed within 1-2 days.)
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is the Decadent Gluten-Free Chocolate Indulgence Cake actually gluten-free?
Yes, this cake is entirely gluten-free as it uses cocoa powder instead of wheat flour.
Does this chocolate cake contain butter?
The cake batter itself is butter-free, though butter is recommended for greasing the cake tins.
How many eggs are required for this recipe?
This recipe requires 6 large eggs, separated into yolks and whites.
What is the recommended oven temperature?
Preheat your oven to 180°C or 350°F for the best results.
How long should I bake the cake?
The cake should be baked for 10-15 minutes until it springs back when gently pressed.
What size cake tins are needed?
You will need two 20 cm round cake tins.
How many servings does this recipe yield?
This recipe makes approximately 12 to 15 servings.
Who is the original inspiration for this recipe?
This recipe is an adaptation of a classic dessert by James Martin.
What type of sugar is best for this cake?
Caster sugar is specified for this recipe to ensure it blends well with the egg yolks.
Can I make the chocolate flavor more intense?
Yes, you can slightly reduce the sugar for a richer and more bitter chocolate taste.
How long will the cake stay fresh?
Because it is butter-free, this cake is best enjoyed within 1 to 2 days of baking.
How should the cocoa powder be prepared?
The 50g of cocoa powder should be sifted to remove lumps before being added to the mixture.
What is the correct consistency for the egg whites?
The egg whites should be whisked in a clean bowl until they form stiff peaks.
How do I prevent the batter from deflating?
Carefully fold the whipped egg whites into the cocoa mixture rather than stirring vigorously.
What is the texture of this gluten-free cake?
The cake is designed to be moist and dense with a deep cocoa flavor.
Should the cake tins be lined?
Yes, grease the tins with butter and line the bottoms with parchment paper to prevent sticking.
What color should the yolk and sugar mixture be?
Whisk the egg yolks and caster sugar together until the mixture is pale and creamy.
How should the cake be cooled?
Allow the cakes to cool in their tins for a few minutes before transferring them to a wire rack.
Can I add a topping to this cake?
You can dust the cooled cake with a little extra cocoa powder or powdered sugar for presentation.
Is this recipe suitable for beginners?
Yes, it is considered an easy recipe using just a handful of simple ingredients.
What category of food does this fall under?
This recipe is categorized as a Dessert.
How do I know the cake is done without overbaking?
The cake is done when it springs back after a gentle press; avoid baking longer to keep it moist.
How much cocoa powder is used?
The recipe calls for 50 grams of cocoa powder.
How much caster sugar is required?
You will need 150 grams of caster sugar.
Is this cake dairy-free?
It is butter-free in the batter, but since butter is used for greasing, use a dairy-free alternative for the pans if needed.
Can this cake be served at special occasions?
Absolutely, its decadent nature makes it perfect for both special occasions and casual treats.
What are the primary ingredients?
The four main ingredients are eggs, cocoa powder, caster sugar, and butter for greasing.
Does the recipe use flour?
No, this is a flourless recipe, making it naturally gluten-free.
Is it necessary to sift the cocoa?
Yes, sifting ensures the cocoa powder incorporates smoothly without clumps.
How many cake tins do I need?
The recipe requires two 20 cm round cake tins to divide the batter evenly.