This Gluten Free Chocolate and Raspberry Cake is do delightful. It’s made with ground almonds, loads of chocolate and raspberries too.
If you have a sweet tooth like me you’ll love this gluten free chocolate and raspberry cake. I know it sounds exaggerate but I need to say that this cake is out of this world! Believe me, it is! I can honestly say this is the best chocolate cake I have ever had, just because it’s so flavourful.
It’s moist inside and crispy golden brown from the outside. It’s extremely tasty. All the ingredients go so well together.
Gluten free Chocolate and Raspberry Cake
Prep time
Cook time
Total time
This dish is a really tasty treat.
Author: Laura Blaine
Serves: Serves 6
Ingredients
- 200g/8oz Unsalted Butter
- 100g/4oz Dark Chocolate chips
- 200g/8oz Plain Chocolate chips
- 5 Eggs separeted
- 2tbsp Soft Dark Brown Sugar
- 100g/4oz Ground Almonds
- 200g/8oz Raspberries, plus extra to garnish
- Cocoa powder for serving
Instructions
- Preheat the oven to 180*C/350*F/Gas mark 4.
- Grease a 8in cake tin and line it with baking parchment.
- Melt the butter and chocolate together in the microwave until smooth and glossy. Cool slightly.
- Beat in the egg yolks and sugar until smooth.
- Add the ground almonds and stir gently to combine.
- Whisk the egg whites until stiff and fold into the chocolate mixture with the raspberries.
- Pour into the tin and bake for 30-40 minutes until a skewer comes out clean with a few moist crumbs.
- Leave to cool in the tin.
- Garnish with more raspberries and a sprinkle of cocoa powder and serve with Custard, ice cream, or just cream.
