Torta di Cioccolata: Chocolate and Walnut Mud Cake

The best thing when making cakes is not to try to ‘tweak’ cakes where wheat flour is the main component but rather focus on those that where gluten was never really a key component to start with. That means forgetting about certain favorites but also means opening up new avenues too. Every cloud has a silver lining as they say. A good brownie or a rich, dark cake like this is a good example: it’s not a gluten-free cake, it’s a cake that just happens to be glutenfree. So everyone loves it: glu-tards and non-gluten-challenged alike.

  • 100g butter
  • 340g milk chocolate (actually I used half milk and half dark chocolate)
  • 1T instant coffee powder
  • 3T Dutch cocoa powder
  • 5 large eggs
  • 225g caster sugar
  • 5T ground almonds
  • 100g walnut pieces
  1. Preheat your oven to 180C.
  2. Break the chocolate into smaller pieces and place it into a bowl with the butter.
  3. Place the bowl on top of a gently simmering pot of water so that the water isn’t touching the bottom of the bowl.
  4. Stir the chocolate and butter intermittently until it is melted, smooth and glossy.
  5. In a separate bowl, beat the eggs and sugar together until thick and creamy, for about 5 minutes.
  6. Fold the almond flour and walnut pieces into the beaten eggs and sugar.
  7. Gently fold together the chocolate and the batter and when combined, pour into a 20cm spring-form cake tin.
  8. Bake for 40 minutes or until the top of the cake is dry. Turn off the oven and leave the cake undisturbed in the oven until the oven has cooled.
  9. When cool release the cake carefully from the tin.
  10. Serve with cream and something sharp and fresh like for example, raspberries.

 

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